Maple sugar salmon gravlax

Main courses

Maple sugar salmon gravlax

Ingredients

  • Juice of 1 lime
  • Zest of 2 limes
  • 60 ml (1/4 cup) ginger, grated
  • 60 ml (1/4 cup) lemongrass, chopped
  • 750 ml (3 cups) maple sugar
  • 3 ml (1/2 tsp.) fresh cilantro
  • 2 ml (1/2 tsp.) cardamom seeds
  • 500 ml (2 cups) coarse sea salt
  • 2 fresh salmon fillets, each 500 g - 800 g (1 lb - 1 3/4 lb)
  • 500 g (18 oz) sour cream
  • Juice of 1 lemon
  • Salt and pepper, hand-ground
  • 30 g (1 oz) salmon caviar
  • 1.25 L (5 cups) lamb’s lettuce or endives

Method

  1. Make a marinade with the zest of 1 lime and the lime juice, the ginger, lemongrass, maple sugar, cilantro, cardamom seeds, and salt.
  2. Rub the salmon fillets with the marinade, transfer to a rack and press* in the fridge for 12 hours.
  3. Remove the weight. Rinse and rub the salmon immediately under water to remove the salt and spices. Refrigerate the fillets for another 12 hours. The gravlax is then ready.
  4. Blend the sour cream with the zest of 1 lime and the juice of the lemon. Salt and pepper.
  5. Serving suggestion: Line a serving plate with lamb’s lettuce or endives. Arrange the gravlax for presentation, garnished with salmon caviar. Serve with the lemon cream.

Additional Information

A press can be improvised by placing a baking sheet on top of the salmon and weighing it down with heavy food cans.

Réfrigération time : 24 hours