HOW TO: Make Your Own Salmon Gravlax At Home

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HOW TO: Make Your Own Salmon Gravlax At Home

SALMON ‘GRAVLAX’ with pickled beets, sour cream, cucumber,  dill


INGREDIENTS

  • 4 each sockeye salmon portion 6 oz, defrosted
  • 16 oz whole pickled beets 
  • 8 oz sour cream
  • 2 oz fresh dill
  • 1 oz olive oil
  • 1 each cucumber

QUICK CURE 

  • 2 tbsp sugar
  • 1 tbsp brown sugar
  • 1 tbsp salt

PREPARATION

  1. Open the seal on the vacuum sealed package and defrost the salmon slowly in the fridge.
  2. Once defrosted, peel away the skin from the salmon portion.
  3. Mix the quick cure in a small bowl  
  4. Generously season salmon with the quick cure on both sides
  5. Wrap salmon in saran wrap tightly and refrigerate for a minimum of an hour to overnight
  6. Rinse off cure with cold water. Pat dry before slicing.
  7. Garnish plate with beets, sour cream, sliced cucumbers, fresh dill and olive oil

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