Calvados Gravlax

Name: Calvados Gravlax
Prep time: 15 min
Total time: 15 min
Yield: 8 to 10 appetizer
Ingredients: 2 tablespoons (30 ml) table salt; 2 tablespoons (30 ml) sugar; 2 teaspoons (10 ml) coriander seeds, crushed; 1/2 teaspoon (2.5 ml) black peppercorns, crushed; 2 lb (1 kg) piece skinless salmon fillet; 1/4 cup (60 ml) calvados (apple brandy)

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Preparation 15 min
Marinating 36 h
Makes 8 to 10 appetizer

Sans noix
Sans lactose
Sans gluten
Sans produits laitiers
Sans oeufs

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Ingredients

- 2 tablespoons (30 ml) table salt
- 2 tablespoons (30 ml) sugar
- 2 teaspoons (10 ml) coriander seeds, crushed
- 1/2 teaspoon (2.5 ml) black peppercorns, crushed
- 2 lb (1 kg) piece skinless salmon fillet
- 1/4 cup (60 ml) calvados (apple brandy)

Preparation

- In a bowl, combine the salt, sugar, coriander and pepper. Rub both sides of the salmon with the mixture, pressing it firmly into the flesh. Place it in a Pyrex dish. Pour the calvados over the salmon. Cover with plastic wrap. Refrigerate for 12 hours. Turn the salmon and refrigerate another 12 to 24 hours or until cured to your liking.
- Pat dry with paper towels if necessary. Cut crosswise into thin slices.
- Serve with crème fraîche or cream cheese and toasted squares of whole-grain bread.

Calvados Gravlax

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