Salmon Gravlax with Mustard Sauce – La Belle Excuse

Delivery anywhere in Canada and the US. Free shipping on orders over $125 in Qc. and Ontario. See details.

Free shipping on orders over $250 in Qc. and Ontario. Otherwise, we pay 50% of shipping fees. Conditions apply.

Salmon Gravlax with Mustard Sauce

Salmon Gravlax with Mustard Sauce

Serves : 4-6
Prep time : 10 min
Cook time : 24 to 36 hours

Ingredients

A salmon steak of about 500 g, without skin
100 g La Belle Excuse Mediterranean Sea Salt
100 g white sugar
100 g beets, grated
60 ml (1/4 cup) of SAGA Grand Gin
Zest of one lemon

Mustard sauce

15 ml (1 tbsp.) La Belle Excuse olive oil, roasted garlic and white balsamic mustard
15 ml (1 tbsp.) of honey
15 ml (1 tbsp.) of La Belle Excuse lemon and white balsamic vinegar
15 ml (1 tbsp.) of La Belle Excuse extra virgin olive oil
Approximately 15 ml (1 tbsp.) fresh dill, chopped

Steps

In a bowl, combine La Belle Excuse Mediterranean Sea Salt, sugar, beets, SAGA grand gin and lemon zest.
Place plastic wrap in a large, deep dish. Add half the salt and sugar mixture to the bottom of the dish. Add the salmon steak. Cover salmon with remaining salt and sugar mixture.
Close the plastic wrap tightly over the salmon. Cover with another piece of plastic wrap. Add a dish or plate on top and place something heavy in it (like canes). Place in the refrigerator for 24 to 36 hours.
After 24 to 36 hours in the refrigerator, remove the salmon from the plastic wrap and rinse with cold water. Pat dry.
To make the mustard sauce, mix La Belle Excuse roasted garlic and white balsamic mustard, honey, La Belle Excuse lemon and white balsamic vinegar, La Belle Excuse extra virgin olive oil and dill. Season with salt and pepper.
Cut gravlax into thin slices and serve with dijon mustard sauce, Greek yogurt, cucumbers and bread. Garnish with fresh dill.

Plus de recettes

voir d'autres recettes