Ingredients
Salmon gravlax
- 600 g salmon fillet
200 g rock salt
150 g granulated sugar
1 tbsp. pink peppercorns
2 tsp. dill
Garnish
- 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
Herby crème fraîche
- 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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Preparation
Salmon gravlax
- Trim the edges of the salmon if necessary and dry it.
- Combine the salt, sugar, ground pink peppercorns and the dill.
- Pour out onto a wide plate that is deep enough to hold the salmon fillet.
- Place the salmon flesh side down into the salt and sugar mixture.
- Cover with film and place a weighted board on the salmon.
- Leave to marinate for 24 hours in the fridge.
Garnish
- Blanch the Romanesco broccoli florets for 5 minutes.
- Cut the carrot and half a cucumber into strips.
- Finely slice the red onion.
- Cut the cherry tomatoes into quarters.
- Mix together the cream, chopped chives, dill and lemon juice and season to taste.
- Spread this mixture onto the slices of bread.
- Remove the salmon from the fridge, remove any excess salt, rinse with fresh water and dry it.
- Cut the salmon into fine slices and arrange on the bread.
- Then neatly arrange the cherry tomatoes, Romanesco broccoli, onion slices, carrot batons and cucumber.
- Sprinkle with pink peppercorns and serve.
And don't forget to grade the recipe:
