• Guests 6 people
  • Preparation 20 minutes
  • Cooking 5 minutes
  • Difficulty Medium

To make this recipe 

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For the salmon gravlax

  1. 600g salmon fillet

    200g rock salt

    150g granulated sugar

    1 tbsp. pink peppercorns

    2 tsp. dill

For the garnish

  1. 6 slices of seeded or Nordic bread

    1 carrot

    1 small red onion

    1/2 cucumber

    100 g cherry tomatoes

    60 g Romanesco broccoli florets

For the herby crème fraîche

  1. 80 g Grand Fermage thick crème fraîche (light or full fat)

    1/2 lemon (juice)

    3 tsp. chopped chives

    3 tsp. dill

    Salt and pink peppercorns

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Method for the salmon gravlax

  1. Trim the edges of the salmon if necessary and dry it.
  2. Combine the salt, sugar, ground pink peppercorns and the dill.
  3. Pour out onto a wide plate that is deep enough to hold the salmon fillet.
  4. Place the salmon flesh side down into the salt and sugar mixture.
  5. Cover with film and place a weighted board on the salmon.
  6. Leave to marinate for 24 hours in the fridge.

Method for the garnish

  1. Blanch the Romanesco broccoli florets for 5 minutes.
  2. Cut the carrot and half a cucumber into strips.
  3. Finely slice the red onion.
  4. Cut the cherry tomatoes into quarters.
  5. Mix together the cream, chopped chives, dill and lemon juice and season to taste.
  6. Spread this mixture onto the slices of bread.
  7. Remove the salmon from the fridge, remove any excess salt, rinse with fresh water and dry it.
  8. Cut the salmon into fine slices and arrange on the bread.
  9. Then neatly arrange the cherry tomatoes, Romanesco broccoli, onion slices, carrot batons and cucumber.
  10. Sprinkle with pink peppercorns and serve.

And don't forget to grade the recipe:

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