Fennel Gravlax

Name: Fennel Gravlax
Prep time: 20 min
Cook time: 24 h
Total time: 24 h 20 min
Yield: 4 servings
Ingredients: 1 Atlantic salmon fillet, skin on (about 2 lbs/900 g); 2 tbsp gin (optional); 2 tbsp honey; 1 cup kosher salt; 1 cup white sugar; 1 cup fennel, thinly sliced (stalks and fronds); 1 cup fresh dill (optional); 1 tbsp fennel seeds; Peel of half a lemon, sliced into strips

0 /5

0 Comments

Preparation 20 min Cooking 24 h Level Easy

Homemade fennel gravlax, refined yet easy to prepare. Salmon cured with salt, sugar, honey, and aromatics, perfect for a chic brunch or a festive appetizer.

Homemade Fennel Gravlax: a must-have for your holiday meals and brunches

Surprisingly, making gravlax is so simple! As soon as I learned how, I tested different versions. This fennel gravlax recipe is foolproof and always delicious.

I often make it for Thanksgiving or Christmas as an appetizer bite. It’s also perfect for brunch, served on toast with a poached egg or as a refined starter.

Why make this recipe?

Stress-free prep: the recipe does (almost) all the work while it rests in the fridge.
Total versatility: serve it as chic bites for an aperitif, a gourmet brunch toast, or a refined starter.
Beautiful presentation: with its pretty pink slices, this gravlax looks as good as it tastes.
Affordable elegance: a dish worthy of a high-end restaurant, without the hefty price tag.

Fennel Gravlax

0 /5

0 Comments

Preparation 20 min Cooking 24 h Level Easy

To start things well

You use:

You cook for:

8 to 10 portions

Ingredients

1 Atlantic salmon fillet, skin on (about 2 lbs/900 g) 2 tbsp gin (optional) 2 tbsp honey 1 cup kosher salt 1 cup white sugar 1 cup fennel, thinly sliced (stalks and fronds) 1 cup fresh dill (optional) 1 tbsp fennel seeds Peel of half a lemon, sliced into strips

Preparation

Place the salmon fillet in a large dish.

In a bowl, mix the salt and sugar. Pour the honey and gin over the salmon. Add the sugar and salt mixture on top of the salmon and spread evenly.

Place the lemon peel, dill, fennel seeds, and fennel on top.

Cover with plastic wrap and place a plate on top of the salmon. Add weight (a heavy pan, canned goods, books, etc.). Refrigerate for 12 to 24 hours.

Rinse the salmon fillet and pat it dry. It should be deep pink.

When ready to serve, slice thinly with a sharp knife. Serve on toast for brunch with sourdough bread, crème fraîche, salmon, a poached egg, and more dill as garnish. SO good.

Nutritional information per serving (1/4 of the recipe)