French🐟 Seafood

Salmon Gravlax

Name: Salmon Gravlax
Cuisine: French
Ingredients: ~1.2-1.5 kg Fresh salmon fillet; ~100 g Coarse salt; ~100 g Sugar; ~1 tbsp Pink peppercorns; ~1 tbsp Orange zest; ~1 tbsp Lemon zest; ~20 g Fresh dill; ~1 Red onion; ~3 cloves Garlic; ~30 g Coriander; ~1 Bird's eye chilli; ~2 tbsp Lemon juice; 3 to 4 tbsp Olive oil; 1 tbsp Balsamic vinegar; ~200 g Fresh cheese (fromage blanc); ~½ tsp Espelette pepper; ~100 g Mixed greens (mesclun)

A classic Nordic-inspired cured salmon recipe with French refinement. Fresh salmon fillet is cured for 12 to 14 hours with coarse salt, sugar, pink peppercorns, orange zest, and dill to create tender sliced gravlax. Served alongside chimichurri sauce made with red onion, garlic, coriander, bird's eye chilli, lemon juice, and olive oil, plus a fresh cheese and herb tartare. Presented as an elegant appetizer or as canapés for an aperitif.

Adapted from a video by Philippe Etchebest

🥂 La saumon Gravlax - Recette de Noël

Watch on YouTube

Ingredients

Fresh salmon fillet~1.2-1.5 kgest.
Coarse salt~100 gest.
Sugar~100 gest.
Pink peppercorns~1 tbspest.
Orange zest~1 tbspest.
Lemon zest~1 tbspest.
Fresh dillChopped~20 gest.
Red onion~1est.

Steps

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1
Ask your fishmonger to fillet the salmon. Select an appropriately thick portion. Use a pince tool to help remove pin bones, then carefully scrape away the salmon skin with a knife.
2
Rinse the salmon fillet to ensure it is clean. Prepare the curing mixture by crushing pink peppercorns and combining with coarse salt, sugar, orange zest, lemon zest, and finely chopped fresh dill. Mix thoroughly until evenly combined.
3
Spread some of the curing mixture on the bottom of a pan, place the salmon fillet on top, then completely cover it with the remaining mixture, ensuring the fish is fully encased in salt from all sides.
4
Let the cured salmon rest in the refrigerator for 12 to 14 hours. The curing time depends on the thickness of the fish and your taste preference; longer marinating yields a texture more similar to smoked salmon.
5
Make the chimichurri sauce: finely slice red onion and mince garlic, combine in a bowl. Add fresh coriander, seeded bird's eye chilli, lemon zest, lemon juice (passed through a strainer to remove pips), 3 to 4 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, and salt. Mix well. This can be prepared the day before.
6
Prepare the salmon tartare: dice the fattier belly portion of the salmon into small, regular cubes. Mix with fresh cheese, chopped dill, lemon zest, lemon juice, a little olive oil, salt, and Espelette pepper. Chill until ready to serve.
7
Remove the cured salmon from the salt. Thoroughly rinse under clean running water to remove excess salt. Dry with a clean kitchen towel. Make sure no salt remains on the fish.
8
Shortly before serving, slice the cured salmon thinly with a sharp knife. Arrange salmon slices and tartare in the centre of the plate, garnish with fresh mixed greens. Drizzle with chimichurri sauce. Serve as an elegant appetizer, or place small pieces of salmon, cheese cream, and sauce on toasted bread for aperitif canapés.

Salmon Gravlax

Ingredients

Steps

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