250g Lurpak clarified butter
Sprig of thyme
1 bay leaf
1 clove garlic, crushed
25g dried cranberries
A pinch of flaked sea salt
4 slices of rye sourdough, toasted
Fresh watercress to garnish
1. In a pan deep enough to submerge 300g of salmon, melt the Lurpak clarified butter and infuse with thyme, a bay leaf, a clove of crushed garlic and dried cranberries.
2. Lightly salt the salmon and leave for 10 minutes to slightly cure the flesh. Then, place the salmon into the hot melted butter and chill for 30 minutes.
3. To serve, spoon the set clarified butter onto the toasted rye sourdough. Break up the salmon with a fork and delicately place on top of the layer of clarified butter. Garnish with fresh watercress.
Recipe courtesy of www.lurpak.co.uk