Confit of Salmon with Cucumber Salad and Horseradish Cream

Succulent confit salmon fillets served with a refreshing cucumber salad and a tangy horseradish cream garnish.

Healthy Seafood Salmon French Confit Cucumber

Estimated Nutrition

Calories

510.1

kcal / serving

2040.2 kcal total

Carbs

5.2g

per serving

20.8 g total

Fat

44.6g

per serving

178.5 g total

Protein

22.1g

per serving

88.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

7.5

Sugar

for curing

CondimentsSauces

creamed

Dairy

Fruits

finely chopped

drops

Lemon Juice

NutsSeeds

7.5

Salt

for curing

pinch

White Peppercorn

crushed

Dill

chopped

pinch

Cayenne Pepper

OilsFats

500

Extra Virgin Olive Oil

to confit the salmon

Sunflower Oil

non-scented

Seafood

400

Salmon Fillet

wild, 4 portions of 100g each

Trout Eggs

or salmon eggs, for garnish

Vegetables

Horseradish

freshly grated, optional

piece

Cucumber

peeled and de-seeded

Method

Mix salmon fillets with salt, pepper, dill, and lemon zest in a bowl.

Marinate the fish for 30 minutes before washing, drying, and refrigerating.

Slice cucumber thinly, sprinkle with salt, and let sit for 30 minutes.

Rinse cucumber, dry it, and toss with vinegar, oil, dill, and pepper.

Combine the horseradish cream ingredients and season to preference.

Heat olive oil to 55°C in a pan.

Submerge salmon in oil and maintain a temperature of 45°C for 18 minutes.

Center the cucumber salad on plates and top with a salmon fillet.

Drizzle horseradish cream around the fish and garnish with dill and trout eggs.