Pickled Summer Carrot, Salmon Gravalax and Borage

  • Serves: Fills three 250ml preserving jars

What you will need:

Pickled Summer Carrots

  • 200g carrots, peeled
  • 1 large red chillie, deseeded and julienned
  • 1 star anise
  • 1 clove of garlic, lightly crushed with the back of a knife
  • 1tsp black mustard seeds
  • 1tbs grated fresh ginger
  • 2tbs soy sauce
  • 100ml orange juice
  • 100g caster sugar
  • 100g white wine vinegar
  • 1 cinnamon stick
  • Salt and freshly cracked black pepper

To Serve

  • 240g salmon gravalax
  • 4tbs of the drained pickled carrots + 1 tsp of the pickling liquid
  • 1tbs olive oil
  • few borage flowers and baby salad leaves

What to do:

Pickled Summer Carrots

  1. With a mandolin slice the peeled carrots on an angle  about 2mm thick and lightly sprinkle with salt, set aside for 1 hour.
  2. Place the rest of the ingredients in a saucepan, dissolve the sugar over low heat, turn the heat up and cook the syrup for 10 minutes.
  3. Wash the carrots under cold running water to remove the salt and leave to drain.
  4. Add the carrots to the boiling syrup; bring  back to the boil for 2 minutes.
  5. Let the carrots cool for a few minutes then transfer to sterilized containers.
  6. Either use immediately or let the pickled carrots mature for one week before using.

To Serve

Choose 4 starter size serving plates, refrigerate them for 20 minutes before serving. The chilled plates will keep the salmon cool on a hot day. Divide the salmon between the 4 plates, laying it flat to cover the base of the plate. Arrange the drained pickled carrots, borage flowers and baby salad leaves. Drizzle with the pickling liquid and olive oil and serve.