Adjust the amount of sriracha if you don’t like it too spicy.
If you are planning on making the pita breads, make them a little thicker when rolling out and toast them well before using for this dish, otherwise they have a tendency to get soggy from the sauce. Click here to learn how to make the pita breads.
Click to view the BASIC PASTRY recipe.
Traditionally the confit process was a way of preserving meat; the meat was salted then poached in fat enabling it to be stored long term. We mostly associate duck or goose with the confit method, however the process is adaptable; fish and chicken also work well, especially when the confit uses oil. The cooked chicken can keep in the oil for up to a week, and the oil can be reused for other dishes.
This is also good as finger food – put a small slice of salmon and carrot pickle in each baby gem leaf, then top with a small dollop of the dill sour cream dressing.
I often find cooked salmon too rich, preferring to eat it raw or barely cooked, but I enjoy it most when it’s been lightly cured as in this classic gravlax. You can of course play around with the flavourings – whisky and orange zest in place of gin and dill, add extra spices like coriander or juniper, or grated raw beetroot to the mix to give the outer flesh a ruby glow.