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RECIPE
14 INGREDIENTS8 STEPS10MIN

Gravlax

4.0
3 Ratings

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Chef's Opinion

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
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The combination of the quality of the fish, the freshness, the amount and quality of the dill, the ratio of the ingredients of the brine and finally, the time the salmon was in the brine to cure, made this gravlax the one all future gravlax will be judged by.
10MIN
Total Time

Chef's Opinion

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
2 cups
3 fl oz
3/4 cup
Fresh Dill , sliced
1/2 cup
2 Tbsp
Dijon Mustard
1 Tbsp
Freshly Ground Black Pepper
4
Ciabatta Bread
to taste
Boursin® Garlic & Fine Herb Cheese
to taste
hard boiled
to taste
to taste
Lettuce Leaves
to taste
Onions , sliced

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Nutrition Per Serving

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CALORIES
815
FAT
26.3 g
PROTEIN
49.2 g
CARBS
77.5 g

Cooking Instructions

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Step 1
Cover Skin-On Salmon Fillet (2 pound) with Fresh Dill (1/2 cup).
Step 2
Mix the Kosher Salt (2 cup), Granulated Sugar (1 cup), Vodka (3 fluid ounce), Beet Juice (1/2 cup), Dijon Mustard (2 tablespoon) and Freshly Ground Black Pepper (1 tablespoon).
Step 3
Place a small layer of it in a non-reactive dish.
Step 4
Top with the salmon.
Step 5
Cover the salmon with the remaining dry brine, cover airtight, and keep refrigerated for 4 days.
Step 6
After 3 or 4 days, rinse the salmon under running water, pad dry, then cover flesh side with Fresh Dill (1/4 cup).
Step 7
Slice the salmon as thin as possible.
Step 8
For the sandwiches, spread Ciabatta Bread (4) with Boursin® Garlic & Fine Herb Cheese (to taste), followed by Lettuce Leaf (to taste), Egg (to taste), Capers (to taste), a thin slice of salmon and Onion (to taste). Enjoy!

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Nutrition Per Serving
Calories
815
% Daily Value*
Fat
26.3 g
34%
Saturated Fat
4.9 g
25%
Trans Fat
0.0 g
--
Cholesterol
102.1 mg
34%
Carbohydrates
77.5 g
28%
Fiber
1.8 g
6%
Sugars
53.5 g
--
Protein
49.2 g
98%
Sodium
60368.4 mg
2625%
Vitamin D
--
--
Calcium
41.4 mg
3%
Iron
1.5 mg
8%
Potassium
22.0 mg
0%
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