23 Apr Salmon Gravlax
Salmon Gravlax, orange, fennel, dill, lemon crème fraîche, capers
This recipe yields 10 portions, depending on the size of the portions and the size of the salmon.
For the Salmon:
You will need at least two days for the salmon to cure.
1 side Norwegian salmon, pin boned and skin on
150g sea salt
150g golden brown sugar
2tsp crushed black pepper
Zest of 1 lemon
8 juniper berries
1 bunch of dill
Blend all the dry ingredients in a blender to a smooth paste. Cut the salmon in half and lay one piece on a piece of plastic wrap, skin side down. Spread the paste on the salmon and make sure all the edges are covered. Place the other half on top skin side up.
So you will have a salmon “sandwich” with the skins on the outside.
Wrap the salmon in cling wrap and place in the fridge for 2 days.
Once ready to use, unwrap the salmon and wipe all the excess paste from the fish.
For the lemon crème fraîche:
Mix the following together:
1 cup crème fraîche
Zest of 1 lemon
1 tbsp chopped dill
For the fennel:
1 large fennel bulb (or you can use 3 baby fennel bulbs, the large fennel will work beautifully for a platter and the baby fennel for a plated starter)
Thinly slice the fennel. Mix everything together and marinate the fennel in the liquid for at least half an hour.
You can tweak the sour or sweet notes of the marinade depending on your taste.
For the capers:
We deep fry the capers in some hot oil, it adds a nice crispy surprise and I find that it intensifies the salt in the dish. You can also use the capers just as is.
Segment an orange and add small pieces of the orange segments to the dish.
Platter: Arrange everything randomly on the platter, this is an excellent way of expressing some creativity. Use as much or as little of the ingredients as you like.
Single Servings: Create a base with the crème fraîche and top with other elements. Cut the salmon into thin slices and roll into rose shapes to be plated alongside the other ingredients.
Serve with some crusty bread.
Pair with The Curator’s Collection Chenin Blanc
Recipe by Glen Carlou Executive Chef, Johan Stander.