Servings: 6
Preparation Time: 30 minutes
Refrigeration Time: 24 hours

Ingredients

Gravlax

  • 454 g (1 lb) skinless salmon fillet (center portion of the fillet), cut in half lengthwise
  • 15 ml (1 tbsp) olive oil
  • 15 ml (1 tbsp) Dandy Gin from Domaine Lafrance
  • 375 ml (1 ½ cups) brown sugar
  • 1 grated beetroot
  • 30 ml (2 tbsp) Herbes Salées Herbs2 from Hydro Culture
  • 375 ml (1 ½ cups) pink salt
  • A bunch of fresh dill, chopped

Preserved Lemon Yogurt

  • 30 ml (2 tbsp) olive oil
  • 250 ml (1 cup) plain Greek yogurt from Maison Riviera
  • Juice and zest of half a lemon
  • 15 ml (1 tbsp) white balsamic vinegar with lemon
  • Wasabi sauce, to taste
  • Salt and pepper

Photo: Martin Tremblay.

Preparation

Gravlax

  1. In a small bowl, mix the gin and olive oil. Set aside.
  2. In another bowl, combine the brown sugar, grated beetroot, Herbes Salées, pink salt, and chopped dill.
  3. Place the salmon pieces in a large glass dish so they lie flat. Coat them with the gin and olive oil mixture, rubbing it in with your fingers to ensure
  4. it is evenly distributed. Sprinkle the salt mixture evenly over the salmon.
  5. Cover with plastic wrap. Refrigerate for 24 hours, turning the salmon after 12 hours.
  6. Rinse the salmon fillets under cold water. Pat dry with paper towels.
  7. Using a sharp knife, slice the salmon thinly.

Preserved Lemon Yogurt

  1. In a small bowl, mix all the yogurt sauce ingredients until smooth and creamy.
  2. Season with wasabi sauce, salt, and pepper to taste.

Recipe from the book, Dingue

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