Gravlax Recipe

Inspired by Le Baratin

Time2h

Serves4

Homemade cured salmon w/ Boursin & sourdough toasts

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Ingredients

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Cured Salmon

2.2 lb (1 kg) Salmon fillet, skin on

3 1/2 oz (100 g) Sea salt

1 3/4 oz (50 g) sugar

1 bunch Fresh dill, chopped

1 tsp Black peppercorns, crushed

1 tsp Lemon zest

Boursin Spread

7.05 oz (200 g) Boursin cheese

1 clove Garlic, minced

2 tbs Fresh chives, chopped

2 tbs Fresh parsley, chopped

1 tsp black pepper

Sourdough Toasts

8 slices Sourdough bread, sliced

2 tbs olive oil

Method

Curing the Salmon

Prepare the Cure

In a bowl, mix together the sea salt, sugar, chopped dill, crushed black peppercorns, and lemon zest.

Cure the Salmon

Place the salmon skin-side down in a shallow dish. Evenly spread the cure mixture over the salmon. Cover the salmon with plastic wrap, then place a weight on top to compress it. Refrigerate for 48 hours.

Rinse and Slice

After 48 hours, remove the salmon from the refrigerator. Rinse off the cure under cold water and pat dry. Using a sharp knife, slice the salmon thinly at a diagonal.

Making the Boursin Spread

Mix the Ingredients

In a bowl, combine the Boursin cheese, minced garlic, chopped chives, chopped parsley, and black pepper. Mix until well combined.

Preparing the Toasts

Toast the Bread

Preheat your oven to 180°C (350°F). Place the sourdough slices on a baking sheet, brush with olive oil, and toast in the oven for about 10 minutes or until golden brown.

Serving

Assemble the Dish

Spread a generous layer of the Boursin mixture on each toasted slice of sourdough. Top with slices of cured salmon. Serve immediately.