Gravlax Recipe
House Cured Salmon, Lemon, Capers, Chives, Shallots, Crème Fraîche, Grilled Baguette
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Ingredients
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Cured Salmon
Serving Ingredients
Method
Curing the Salmon
- 1
- 2
Apply the Cure
Place the salmon fillet skin-side down on a large piece of plastic wrap. Evenly spread the cure mixture over the salmon, ensuring it covers the entire surface.
- 3
Wrap and Refrigerate
Wrap the salmon tightly in the plastic wrap and place it in a shallow dish. Weigh it down with another dish or heavy object and refrigerate for 48 hours.
- 4
Rinse and Dry
After 48 hours, unwrap the salmon, rinse off the cure mixture under cold water, and pat it dry with paper towels.
Serving the Gravlax
- 5
Slice the Salmon
Using a sharp knife, slice the cured salmon thinly at a diagonal angle.
- 6
Prepare the Accompaniments
Arrange the lemon slices, capers, chopped chives, and sliced shallots on a serving platter.
- 7
Plate the Gravlax
Place the sliced gravlax on the platter alongside the accompaniments.
- 8
Serve with Crème Fraîche and Baguette
Serve the gravlax with dollops of crème fraîche and slices of grilled baguette for spreading.