Here, we are happy to present our collaboration with Cecile: she will be developing wonderful OEL recipes for our Journoel in the coming months.
Cecile was born in Australia and now lives in Berlin where she is a designer for Berlin’s restaurant sector and a recipe creator. You can see more of her work at Cecilevadas.com and on Instagram.
Salmon in OEL’s 3 Gin and lemon juice with a mustard-caper aioli.
For the salmon:
1–1.5 kg salmon fillet, skinless
2 lemons, juiced + one cut into discs
1 cup of OEL’s 3 Gin
1 cup of dill, roughly chopped
6 tablespoons of natural Himalayan salt
2 tablespoons of OELregano
1 tablespoon of whole peppercorns
2 teaspoons of brown sugar
1 tablespoon of caraway seeds
For the croutons:
3 slices of wholemeal sourdough bread
1/2 cup aioli
1 tablespoon of mustard
1 1/2 tablespoons of salted capers, roughly chopped
1/2 cucumber, thinly sliced with a potato peeler or mandolin
1 teaspoon of salt
1 tablespoon of white wine vinegar
1 tablespoon of dill, roughly chopped (optional)
Carefully wash the salmon carefully, making sure that there are no scales left. Pat the salmon dry with a paper towel. Place the fillet on a piece of parchment paper, covered with a long piece of saran wrap that is at least twice the size of the salmon (this will preserve the juices and prevent them from leaking). Now place the bundle on a large platter big enough to hold the whole salmon.
In a small bowl, mix together lemon juice, gin, dill, sugar, peppercorns, oregano, and cumin. As soon as the salt and sugar are emulsified (after about 3–4 minutes of mixing or whisking), carefully spread the mixture over the clean surface of the salmon. Make sure that the saran wrap catches the liquid and that the mixture is evenly distributed over the entire surface. Finally, add the lemon slices and cover/close the bundle with the second half of the saran wrap. (So you should have a large parcel covered with the saran wrap). Place one or two heavy pots or pans on top and refrigerate the package for 48 hours, flipping the salmon once every 24 hours.
Remove the salmon from the fridge, cut the lemon slices and remove the dill – it usually looks a little wilted after the 48h. You can top the salmon with new dill to serve. Then you can thinly slice the salmon.
Grill or fry the bread slices for a toasted taste. Then cut the slices in half, place them on a platter, and set them aside.
Whisk the aioli, mustard, salted capers, and dill together until combined.
In another small bowl, mix the cucumber slices with salt, vinegar, and dill.
Spread a spoonful of aioli on each slice of bread and top with cucumber salad, salmon, and radish slices (optional). Sprinkle with sea salt and black pepper and enjoy!