Insalata Di Salmone Affumicato Recipe
Thinly sliced, house cured & apple wood-cold smoked Atlantic salmon (gravlax) on arugula, tossed with lemon vinaigrette, hard-boiled egg, capers, shaved red onion and a light drizzle of crème fraîche.
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Ingredients
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For the gravlax
For the salad
Method
To prepare the gravlax
- 1
Curing the Salmon
In a bowl, combine the sea salt, granulated sugar, and chopped dill. Rub this mixture evenly over the salmon fillet. Wrap the salmon tightly in plastic wrap and place it in a shallow dish. Weigh it down with a heavy object, such as a cast iron skillet. Refrigerate for 48 hours.
- 2
Smoking the Salmon
After 48 hours, remove the salmon from the refrigerator and rinse off the curing mixture under cold water. Pat dry with paper towels. Prepare a smoker with applewood chips and smoke the salmon for about 1 hour at a low temperature (around 60°C/140°F). Allow the salmon to cool, then slice it thinly.
To prepare the salad
- 3
Making the Vinaigrette
In a small bowl, whisk together the lemon juice and olive oil until emulsified. Season with salt and pepper to taste.
- 4
Assembling the Salad
In a large bowl, toss the arugula with the lemon vinaigrette until well coated. Arrange the smoked salmon slices on top of the arugula.
- 5
