Salmon Gravlax Recipe
Four tea leaf cured, dill creme fraiche, cucumber, caperberries, marinated beets, rye bread
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Ingredients
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For the Salmon Gravlax
For the Dill Creme Fraiche
For Garnish
Method
Prepare the Salmon Gravlax
- 1
Curing the Salmon
In a bowl, mix sea salt, sugar, tea leaves, and chopped dill. Place the salmon skin-side down in a shallow dish and cover it with the curing mixture. Wrap tightly with plastic wrap and place a weight on top. Refrigerate for 48 hours.
- 2
Rinse and Slice
After 48 hours, remove the salmon from the fridge, rinse off the curing mixture under cold water, and pat dry. Using a sharp knife, slice the salmon thinly at a 45-degree angle.
Prepare the Dill Creme Fraiche
- 3
Mixing the Creme Fraiche
In a bowl, combine creme fraiche, chopped dill, and lemon juice. Stir until well mixed and season with salt to taste.
