Gravlax salmon

This Scandinavian salmon recipe will highlight this delicious fish, and allows many variations depending on the spices you like.

Its realization is very simple, just plan to get to work a few days before serving to your guests who will be charmed for sure.

Ingredients for 8:

• 600 gr of fresh salmon fillet (with its skin)

• 1/2 cup of pink salt from the Himalayas

• 20 gr of pink pepper

• A beautiful bouquet of finely chopped dill

• A small stick of grated fresh ginger

• Zest of 1 lemon

• 2 tablespoons maple syrup

Preparation

1. In a deep dish, place the salmon fillet (skin down) and brush with ginger and maple syrup.

2. In a bowl, mix the pink salt, lemon zest, dill and pink pepper (slightly crushed).

3. Cover the salmon with this preparation, then cover the salmon with plastic film as tightly as possible to prevent air from entering.

4. Refrigerate between 24 and 36 hours.

5. Rinse the salmon thoroughly with cold water to get rid of all the brine, and blot it out with paper towels. With a sharp knife, gently remove the salmon skin. You can cut it into several pieces and keep it for 2 days in the refrigerator.

6. To serve, slice the gravlax into thin slices.

You can serve your gravlax on toast or blini with gherkin sauce that I describe below.

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ANETH AND CORNICHONS SAUCE

ingredients

• A dozen pickles

• 250 ml of sour cream (thick cream)

• 2 tablespoons Dijon mustard

• The juice of 1 half lemon

• The zest of 1 lemon bio

• Chopped fresh dill

• Himalayan pink salt and black pepper of the mill

Preparation

1. Mix the cream and mustard.

2. Add the lemon peel and the juice, then the dill and the gherkins cut into small pieces.