From the lake to the table
Landlocked Salmon Gravlax (Quebec Nordic Style)
Landlocked salmon with dill and citrus, served with maple mustard sauce in the spirit of Nordic cuisine.
- Yield
- 1 fillet, 800 g to 1 kg
- Rest / marinade
- 24–48 hours
Ingredients
Check off ingredients as you go.
Maple-mustard sauce:
Directions
Prepare the fillet: Make sure the landlocked salmon fillet is very fresh. Carefully remove the pin bones with tweezers, leaving the skin on.
Prepare the gravlax cure: In a bowl, mix the coarse salt, sugar, cracked pepper and lemon and orange zest.
Assemble: Lay a large sheet of plastic wrap on the work surface. Spread out half the dill. Place the landlocked salmon fillet flesh-side up, cover evenly with the salt-and-sugar mixture, then add the remaining dill and capers.
Cure: Wrap tightly in plastic wrap. Place in a dish, add a light weight on top and refrigerate for 24–48 hours. Turn the package every 12 hours.
Finish: Unwrap the gravlax, rinse briefly under cold water to remove excess salt, then pat dry thoroughly. Slice thinly on an angle before serving.
Maple-mustard sauce: In a bowl, whisk all ingredients until smooth and slightly creamy. Adjust the sweet and tangy balance to taste.
Recipes — https://www.targetbaitsleurres.ca/en/blogs/recettes/gravlax-de-ouananiche-style-nordique-quebecois
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