Surprisingly, making gravlax is so simple! As soon as I learned how, I tested different versions. Since I love fennel, it made sense to combine it with salmon.
Preparation: 20 minutes
Cooking: 12-24 hours in the fridge
Servings: 8-10
Ingredients :
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1 filet of Atlantic salmon, with skin (about 2 lbs)
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2 tbsp gin (optional)
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2 tbsp. honey
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1 cup kosher salt
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1 cup of white sugar
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1 cup thinly sliced fennel (stems and leaves)
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1 cup fresh dill (optional)
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1 tbsp fennel seeds
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Peels of half a lemon
Preparation :
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Place the salmon filet in a large dish
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In a bowl, mix the salt and sugar. Pour the honey and gin over the salmon. Add the sugar and salt. Spread evenly.
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Arrange the lemon peel, dill, fennel seeds and fennel on top.
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Cover with plastic wrap and place a plate on top of the salmon and add weight to it (a heavy pan, canned goods, books etc.)
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Refrigerate between 12 and 24 hours.
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Rinse the salmon filet and dry it. It should be dark pink.
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When ready to serve, cut into thin slices using a sharp knife. Prepare as a toast for brunch with toasted sourdough bread, crème fraîche, salmon, a poached egg and more dill for garnish. SO good.