Gravlax salmon
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The gravlax salmon is none other than marinated salmon in the way of scandinavian countries.
Number of persons : 8
Preparation : 60 min
A fresh gravlax salmon is one of my guilty pleasures !
Hugo LORIDAN-FOMBONNE
Chef de cuisine - Hostellerie des Fines Roches
Disciple of Escoffier
For the gravlax salmon, it is 30 min for the preparation of the salmon in sea salt.
48h of resting and 45 min to remove it from sea salt and make the guacamole.
48h of resting and 45 min to remove it from sea salt and make the guacamole.
Ingredients
Guacamole
- Avocado: 6 pieces
- Lemon juice: 1 piece
- Olive oil: 100 ml
- Sorbic acid: about 10 gr
- Smoked paprika: 1 teaspoon
Gravlax salmon
- Sea salt: 2 Kg
- Mix 5 berries: 0.150 Kg
- Aneth: 1/2 bundle
- Chives: 1/2 bundle
- Espelette chilli pepper: 0.025 Kg
- Brown sugar: 0.100 Kg
- Salmon: 1 Kg
Plating
- Leek shoots
- Chervil
- Chives
- Aneth
- Smoked paprika
Preparation
Make the guacamole with smoked paprika: cut in two the avocados. with a spoon, remove their flesh and put in a blender. Add to the mix, the lemon juice, olive oil, sorbic acid and smoked paprika. For the seasoning, add salt and pepper to your liking ! Mix all of these until obtaining a very smooth guacamole.
For the Gravlax salmon: mix the sea salt, 5 berries and brown sugar. Place your salmon fillet in a shallow dish, skin side down against the dish, so you can cover the flesh with chopped aneth and chives, then with the espelette chilli pepper. Then recover the flesh with the sea salt mix, cover with a film and place in the fridge for 48h.
After two days in the fridge, take the salmon fillet out of the sea salt and rinse in cold water. You can keep it three days in the fridge in a airtight container.
For the assembling, cut lenghtwise in thin strips of about ½ centimeter large. Put the guacamole into a piping bag with a fluted nozzle to apply the guacamole on your plate. Add the fresh herbs washed in cold water. Sprinkle some smoked paprika onto your plate.
Bon appétit.
For the Gravlax salmon: mix the sea salt, 5 berries and brown sugar. Place your salmon fillet in a shallow dish, skin side down against the dish, so you can cover the flesh with chopped aneth and chives, then with the espelette chilli pepper. Then recover the flesh with the sea salt mix, cover with a film and place in the fridge for 48h.
After two days in the fridge, take the salmon fillet out of the sea salt and rinse in cold water. You can keep it three days in the fridge in a airtight container.
For the assembling, cut lenghtwise in thin strips of about ½ centimeter large. Put the guacamole into a piping bag with a fluted nozzle to apply the guacamole on your plate. Add the fresh herbs washed in cold water. Sprinkle some smoked paprika onto your plate.
Bon appétit.
