Salmon Gravlax recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›Jellyfish Montreal - restaurant›Salmon Gravlax Recipe

Salmon Gravlax Recipe

Inspired by Jellyfish Montreal - restaurant
Time2h
Serves4

Burnt spring onion yogurt, green pea, purslane and sumac salad

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Ingredients

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Salmon Gravlax

Burnt Spring Onion Yogurt

Green Pea, Purslane and Sumac Salad

Method

Making the Salmon Gravlax

  1. 1

    Prepare the cure

    In a bowl, mix together sea salt, brown sugar, and crushed black peppercorns.

  2. 2

    Cure the salmon

    Spread half of the salt mixture onto a large piece of plastic wrap. Place the salmon on top, skin-side down. Sprinkle the remaining salt mixture over the salmon, then add fresh dill on top. Wrap it tightly in plastic wrap and place it in the fridge for 24-48 hours.

  3. 3

    Slice the gravlax

    After curing, unwrap the salmon, rinse off the cure, and pat dry. Slice thinly and set aside.

Preparing the Burnt Spring Onion Yogurt

  1. 4

    Burn the spring onions

    Heat olive oil in a pan over medium heat. Add spring onions and cook until they are charred and soft, about 5-7 minutes.

  2. 5

    Make the yogurt

    In a bowl, mix Greek yogurt with lemon juice, salt, and the burnt spring onions (including the oil from the pan). Stir until combined.

Making the Salad

  1. 6

    Prepare the salad

    In a bowl, combine green peas, purslane, olive oil, lemon juice, sumac, and salt. Toss gently to combine.

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