Gravlax with salted herbs
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
- Drain the salted herbs well to completely remove the liquid.
- In a bowl, mix the herbs, maple syrup, salt and peppercorns.
- Transfer your salmon fillet into a Ziploc bag.
- Pour the sweet and salty mixture into the bag and add the dill and fennel.
- Seal the bag.
- Refrigerate for between 36 and 48 hours.
- When it’s time to slice it, rinse the salmon lightly and dry with a paper towel.
- 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
- Temper the cheese until soft, then transfer into a bowl and mix with a spatula. This will prevent lumps in the sauce.
- In a bowl, whip the cream and add the cream cheese.
- Whip again to obtain a smooth mixture.
- 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
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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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