Salmon Gravlax Recipe
House-cured, potato chip, crème fraîche, white sturgeon caviar, capers
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Ingredients
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Cured Salmon Ingredients
Method
Curing and Serving Instructions
- 1
Prepare the Cure
In a bowl, mix the coarse sea salt, sugar, lemon zest, and crushed black peppercorns.
- 2
Prepare the Salmon
Place the salmon fillet skin-side down in a shallow dish. Rub the cure mixture evenly over the flesh of the salmon.
- 3
Add Dill
Lay the fresh dill over the salmon fillet, covering it completely.
- 4
Wrap and Cure
Wrap the salmon tightly in plastic wrap. Place a weight on top (like a heavy plate) and refrigerate for 48-72 hours to cure.
- 5
Slice and Serve
Once cured, unwrap the salmon and slice it thinly. Serve on potato chips with a dollop of crème fraîche, topped with white sturgeon caviar and capers.
