Salmon or trout gravlax Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

PORTIONS : 4 to 6

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ORGANIC INGREDIENTS

Fresh salmon or fresh trout:

  • 454 g (1 lb) fresh salmon fillet or fresh trout fillet (it is important to make sure you have a very fresh fillet)

We offer two flavors for your gravlax:

1- GRAVLAX OF DILL, TARRAGON, THYME AND LEMON

Salt and sugar mixture:

  • 100 g (1/2 cup) coarse Guérande salt *
  • 110 g (1/2 cup) cane sugar
  • 5 ml (1 tsp) juniper berries, coarsely crushed
  • 5 ml (1 tsp) 4-pepper mixture, coarsely chopped
  • 5 ml (1 tsp) organic lemon zest

Mix together the following 3 herbs:

  • 45 to 60 ml (3 to 4 tbsp) fresh dill, chopped (or more, for a more spicy dill taste)
  • 15 ml (1 tbsp) fresh tarragon, chopped
  • 5 ml (1 tsp) fresh thyme, chopped

2- CORIANDER AND CARAWAY CITRUS GRAVLAX

Salt and sugar mixture:

  • 100 g (1/2 cup) coarse Guérande salt *
  • 110 g (1/2 cup) maple sugar (or cane sugar)
  • 2.5 ml (1/2 tsp) caraway seeds
  • 2.5 ml (1/2 tsp)  4-pepper mixture, coarsely chopped
  • The zest of an organic orange
  • Zest of an organic lime

Fine herb:

  • 20 g (2/3 cup) fresh cilantro, chopped

PREPARATION

  1. Use a 13 cm x 23 cm (9 in x 13 in) glass baking dish.
  2. Cut two pieces of plastic wrap: one 60 cm (24 in) long, and another 46 cm (18 in) long.
  3. Place the two plastic films in the shape of a cross in the bottom of the mold.
  4. Sprinkle the bottom of the mold with half of the salt and sugar mixture then cover with half the herbs.
  5. Place the fillet flesh side up.
  6. Cover the fillet with the remaining herbs, then the salt and sugar mixture, lightly rubbing the top of the fillet. Make sure it is completely covered.
  7. Fold the plastic wrap over the net so that it is completely covered.
  8. In order to put a weight on top to compress the gravlax, place a wooden or glass board (or a piece of thick cardboard cut to the size of the mold) on the net, then add the weight (you can use can).
  9. Leave to macerate in the refrigerator for 24 to 36 hours (depending on the thickness of the fillet).
  10. Rinse then dry the fillet with absorbent paper.
  11. Cut into thin slices, then serve to taste (on a salad, canapes or other).
Salmon or trout gravlax Gluten-free, dairy-free (casein-free) and hypotoxic recipe

A Scandinavian origin dish composed of salmon marinated in salt and sugar and flavored with herbs and spices.

TIP

* You can also use coarse table salt. However, it will be important to use the measure in grams because the density of this salt is different from Guérande salt (it will be too salty).

VARIATION : STEAM COOKING

Instead of serving the gravlax in thin slices, you can also steam it with the skin removed before cooking. Depending on the desired cooking (half-cooked or fully cooked) from 5 to 10 minutes approximately.