Salmone Gravlax Della Casa Recipe
Gravlax de saumon, oignons rouges, mayonnaise aux câpres
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Ingredients
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Gravlax
Toppings
Mayonnaise
Method
Prepare the Gravlax
- 1
Curing the Salmon
In a bowl, mix together the coarse sea salt, sugar, chopped dill, and crushed black peppercorns. Place the salmon fillet skin-side down in a dish and rub the salt mixture evenly over the flesh. Cover the fish with plastic wrap and place a weight on top. Refrigerate for 48 to 72 hours, turning the salmon every 12 hours.
- 2
Slice the Gravlax
Once cured, remove the salmon from the refrigerator, rinse off the salt mixture, and pat dry. Using a sharp knife, slice the salmon thinly at an angle.
Prepare the Mayonnaise
- 3
Make the Capers Mayonnaise
In a bowl, combine the mayonnaise, finely chopped capers, and lemon juice. Mix well and set aside.
Assemble the Dish
- 4
Serve the Gravlax
On a serving platter, arrange the sliced gravlax. Top with thinly sliced red onions and serve with the capers mayonnaise on the side.