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Gravlax
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Prep Time: 5780 minutes
Cook Time:
Total Time: 5780 minutes
Elevate your appetizer game with homemade gravlax on crusty bread, topped with fragrant herb salad.
Ingredients:
1kg piececentre-cut salmon fillet, skin on, pin-boned
1bunchdill, coarsely chopped (1 cup)
130g salt
75g white sugar
15g peppercorns
Crusty bread, to serve
375.00 ml dill sprigs (1 bunch)
375.00 ml torn flat-leaf parsley leaves (1 bunch)
1bunchchives, cut into 3.5cm lengths
500.00 ml chervil sprigs (1 bunch)
187.50 ml French or Russian tarragon sprigs (1 bunch)
125.00 ml salad burnet leaves (1 punnet)
1 tsp coriander seeds, crushed
60ml lemon juice
60ml olive oil
Russian tarragon flowers, optional, to serve
Instructions:
Divide the salmon into 2 equal pieces. Lay 1 piece, skin-side down, on a sheet of plastic wrap. Mix dill, sea salt, sugar, and peppercorns in a bowl. Spread the dill mixture over the salmon flesh. Top with the second salmon piece, skin-side up. Wrap tightly in plastic wrap and place in a shallow dish. Add another dish on top and weight it down with cans. Refrigerate for 24 hours.
Pat dry the salmon, discard excess liquid, and wrap it back in plastic wrap. Refrigerate for an additional 2-3 days, flipping every 12 hours.
In a large bowl, combine all herbs. Unwrap the salmon, scrape off the curing mixture, and thinly slice on an angle. Serve the gravlax with crusty bread and herb salad on the side.