Gravlax (The Best)

Name: Gravlax (The Best)
Prep time: 20 min
Total time: 20 min
Yield: 12 servings, approximately
Ingredients: 1/2 cup (125 ml) coarse salt; 1/2 cup (125 ml) sugar; 2 fillets salmon with the skin, about 13/4 lbs (800 g) each; 1 large bunch fresh dill; Dill sprigs, for garnish; Pepper

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Preparation 20 min
Marinating 2 days
Makes 12 servings, approximately

The famous Fernande behind this gravlax recipe is the mother of our collaborator and nutritionist, Hélène Laurendeau. It was during a trip to Scandinavia in 1965 that the whole family tasted gravlax for the first time. Since then, Fernande’s gravlax has become an annual Christmas tradition. It requires very few ingredients, but you do have to plan ahead, given that it must be marinated for almost two days.

Sans noix
Sans lactose
Sans gluten
Sans produits laitiers
Sans oeufs

Ingredients

- 1/2 cup (125 ml) coarse salt
- 1/2 cup (125 ml) sugar
- 2 fillets salmon with the skin, about 13/4 lbs (800 g) each
- 1 large bunch fresh dill
- Dill sprigs, for garnish
- Pepper

Preparation

- In a bowl, combine salt and sugar.
- Spread half of the salt mixture on the flesh side of a fillet. Cover with dill. Sprinkle with remaining salt mixture and top with second salmon fillet, flesh side down.
- Wrap salmon fillets in several layers of heavy-duty aluminum foil and place on a baking sheet. Cover with a second baking sheet and top with a brick or a heavy book to create a weight.
- Refrigerate for 36 to 48 hours, turning salmon every 12 hours and discarding dripping juices, as needed.
- Unwrap salmon fillets and discard dill. Thoroughly rinse fish under cold running water. Pat flesh dry with paper towels.
- With a sharp knife, thinly slice salmon fillets starting with the thickest part of the fillet.
- Serve and sprinkle with fresh dill. Season with pepper. Serve with mustard and caper hollandaise sauce.

Note from Ricardo

Jehane Benoit’s Quick and Easy Hollandaise Sauce is perfect to garnish this gravlax.

Gravlax (The Best)

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Ingredients

Preparation

Note from Ricardo

Personal Note