James Martin's roasted gravad lax is sure to impress. Prepare the gravad lax and mayonnaise in advance to make life easier.
For the mustard base, place the mustard seeds into a bowl. Heat the vinegar and honey in a non-reactive saucepan until the honey has dissolved. Pour the vinegar and honey mixture over the mustard seeds and mix thoroughly.
Add the ale and stir until well combined.
Cover the bowl with cling film and set aside for at least four hours, preferably overnight.
Once cooled, blend the mustard base mixture in a food processor until smooth (this will take a few minutes as all of the mustard seeds need to break down). Spoon the mixture into a bowl and set aside.
For the mayonnaise, blend the egg yolks, white wine vinegar and Dijon mustard together in a food processor. With the motor running, slowly add the oil in a thin stream until the mixture comes together as a thick and creamy mayonnaise. (You may not need to use all of the oil.)
Mix the mayonnaise, mustard base and dill together in a bowl until well combined. Cover with cling film and chill in the fridge until needed.
For the gravadlax, mix the sugar, salt, whisky and half the dill together in a bowl.
Sprinkle half of this marinade mixture into the bottom of a shallow roasting tray, then place the salmon on top and sprinkle over the remaining marinade mixture.
Cover the tray with cling film and place the salmon in the fridge to marinade for one hour. Rinse the marinade off under cold running water and pat dry with kitchen paper. Cut the salmon into 4 pieces.
Preheat the oven to 200C/400F/Gas 6.
Blend the remaining dill and breadcrumbs in a food processor.
Rub a little of the olive oil onto the salmon pieces and press some of the breadcrumb mixture on top of each piece of salmon.
Heat the remaining oil in an ovenproof frying pan and fry the salmon pieces, breadcrumb-side down, for 1-2 minutes. Carefully turn the salmon over and transfer to the oven for 5-6 minutes, or until cooked through.
Remove from the oven and set aside to rest for 1-2 minutes.
Meanwhile, cook the new potatoes in a saucepan of boiling, salted water for 4-5 minutes, or until tender. Drain and return the potatoes to the pan.
Lightly crush the potatoes with the back of a spoon, add a couple of spoonfuls of the dill mustard mayonnaise and mix until well combined.
To serve, mix the watercress leaves and extra virgin olive oil until well combined.
Divide the potatoes equally among four serving plates. Place one piece of salmon alongside each serving and finish with the watercress and a spoonful of the dill mustard mayonnaise.
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Micky Flanagan and chefs Francesco Mazzei and David Everitt-Matthias are in the studio.
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