Homemade Salmon Gravlax
Mis à jour : avr. 21
This delicious homemade salmon gravlax is the perfect way to apply the salting technique we talked about in our last blog post. You won't be disappointed by this recipe, but you just need a little a bit of patience ;)
Preparation time: 30 min Fridge time: 24 to 48 hours Level: Easy Ingredients:
1/2 salmon fillet of 1kg 500g of salt 500g of sugar 1 bunch of dill 50g of 5-berry pepper Preparation:
Rinse your salmon with water, wipe it with an absorbent paper by tapping quickly to prevent the paper from sticking to the flesh. Leave the skin of the salmon.
Remove the bones with tweezers (remember to clean it before and after use).
Prepare the mixture for salting: mix the salt with sugar, the cut dill, and the berries.
Take a rectangular dish, ideally made of glass, that allows you to place your salmon in its full length.
Pour 1/3 of your salting mix at the bottom of the dish. Place your salmon on top and cover it entirely with the rest of the mixture.
Press strongly on the salmon with your hands and put a heavy plate/dish on top of it. Cover with a cling film and place in the refrigerator for 24 hours.
Once the 24 hours have passed, de-salt the salmon with a spoon. Put it very rapidly under water and remove the excess of salt with your fingers.
Pat dry (just like the first step of the recipe).
Feel free to slice your salmon more or less thinly with a fish knife or a sharp Japanese knife.
Sauce for the salmon: Whisk some mustard with olive oil, an egg yolk, and a sprig of dill. Stir until you obtain a creamy sauce. For the greedy ones: add a spoonful of honey.
Your Salmon Gravlax is ready!
Serve and Enjoy !