Gravlax De Truite D’écosse Recipe
Asperges vertes / Agrumes / Crème fumée
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Ingredients
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For the Gravlax
For the Salad
For the Smoked Cream
Method
Preparing the Gravlax
- 1
Curing the Trout
In a bowl, mix together the coarse sea salt, brown sugar, black peppercorns, lemon zest, orange zest, and chopped dill. Rub this mixture evenly over the trout fillet. Place the trout in a dish, cover with plastic wrap, and refrigerate for 24-48 hours.
- 2
Rinse and Slice the Trout
After curing, rinse the trout under cold water to remove the curing mixture. Pat dry with paper towels and slice thinly.
Preparing the Salad
- 3
Blanch the Asparagus
Bring a pot of salted water to a boil. Add the green asparagus and blanch for 2-3 minutes until tender-crisp. Drain and immediately plunge into ice water to stop the cooking process. Drain again and set aside.
- 4
Preparing the Smoked Cream
- 5
Mix the Smoked Cream
In a small bowl, combine the crème fraîche, smoked paprika, lemon zest, and salt. Mix well until smooth and creamy. Adjust seasoning to taste.
