Gravlax with salted herbs

©Courtoisie

The most festive month of the year is here and, for the occasion, I’m providing a recipe that stars a favourite product: “Les herbes salées” or salted herbs (jars available at grocery stores).

Take the time to make your own gravlax. It’s a winner!

SERVINGS: APPETIZER FOR 8 TO 10 | REST PERIOD: 36 TO 48 HOURS | PREPARATION TIME: 25 MINUTES | COOKING TIME: NONE

INGREDIENTS

Gravlax

  • 1/2 cup (125 ml) of herbes salées
  • 3/4 cup (180 ml) maple syrup
  • 1/2 teaspoon (3 ml) coarse salt
  • Fresh dill to taste
  • 1 tablespoon (15 ml) fennel seeds
  • 1 teaspoon (5 ml) whole peppercorns
  • 1 salmon fillet (700 g) with the skin

Cream cheese mousse

  • 227 g (one container) cream cheese
  • 1/4 cup (60 ml) whipping cream
  • Zest of one lemon
  • Juice of 1/2 lemon
  • 2 tablespoons (30 ml) chopped chives
  • 1/2 teaspoon (3 ml) fleur de sel
  • 2 teaspoons (10 ml) maple syrup
  • Pepper, to taste

 

PREPARATION

Gravlax

  1. Drain the salted herbs well to completely remove the liquid.
  2. In a bowl, mix the herbs, maple syrup, salt and peppercorns.
  3. Transfer your salmon fillet into a Ziploc bag.
  4. Pour the sweet and salty mixture into the bag and add the dill and fennel.
  5. Seal the bag.
  6. Refrigerate for between 36 and 48 hours.
  7. When it’s time to slice it, rinse the salmon lightly and dry with a paper towel.
  8. Slice off and discard the skin. Cut salmon into thin slices and serve with peppered croutons or crackers and the sauce.

Cream cheese mousse sauce

  1. Temper the cheese until soft, then transfer into a bowl and mix with a spatula. This will prevent lumps in the sauce.
  2. In a bowl, whip the cream and add the cream cheese.
  3. Whip again to obtain a smooth mixture.
  4. Add all other ingredients and set aside.

Serve with olive oil croutons.

Try this recipe with the herbes salées boréales from Gourmet Sauvage, It’s a superb and VERY local alternative.

 

J u l i e  Z y r o m s k i — Gastronome

 

More from this author by clicking on her photo below

Julie Zyromski

 

Julie Zyromski36 Posts

Gastronome et productrice de vins à Rivière-Rouge, QC, elle est auteure de Saisons : La table végane ainsi que co-créatrice de Meadow & Land. Gastronome and wine producer in Rivière-Rouge, QC. She is the author of Saisons: La table végane and co-creator of Meadow & Land.

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