Ora King Salmon Gravlax Recipe
CULTURED BUTTER CURED EGG YOLK
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Ingredients
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Salmon Gravlax
Cultured Butter Cured Egg Yolk
Method
Salmon Gravlax Preparation
- 1
Prepare the Cure
In a bowl, mix together the kosher salt, granulated sugar, chopped dill, cracked black pepper, and lemon zest until well combined.
- 2
Apply the Cure
Place the Ora King Salmon fillet on a large piece of plastic wrap. Rub the cure mixture evenly over the flesh side of the salmon.
- 3
Wrap and Refrigerate
Wrap the salmon tightly in the plastic wrap and place it in a shallow dish. Place a weight on top (like a heavy can) and refrigerate for 2-3 days, turning the salmon every 12 hours to ensure even curing.
- 4
Rinse and Slice
After curing, remove the salmon from the refrigerator. Rinse the cure mixture off under cold water and pat dry. Slice thinly against the grain.
Cultured Butter Cured Egg Yolk Preparation
- 5
Prepare the Egg Yolks
In a small bowl, whisk together the egg yolks and kosher salt until well combined.
- 6
- 7
Set and Chill
Pour the mixture into a small dish or mold, spreading it out evenly. Cover with plastic wrap and refrigerate for at least 24 hours to allow the flavors to meld and the yolks to firm up.
- 8