22 July 2024
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
- In a small bowl, mix the gin and olive oil. Set aside.
- In another bowl, combine the brown sugar, grated beetroot, Herbes Salées, pink salt, and chopped dill.
- 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
- it is evenly distributed. Sprinkle the salt mixture evenly over the salmon.
- Cover with plastic wrap. Refrigerate for 24 hours, turning the salmon after 12 hours.
- Rinse the salmon fillets under cold water. Pat dry with paper towels.
- Using a sharp knife, slice the salmon thinly.
Preserved Lemon Yogurt
- In a small bowl, mix all the yogurt sauce ingredients until smooth and creamy.
- Season with wasabi sauce, salt, and pepper to taste.
Recipe from the book, Dingue