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CURED SALMON GRAVLAX + ROSé

Difficulty :1/4

Preparation : 20 min + 6h in the fridge

Baking : -

    List of ingredients
  • Serves 4
  • 400g salmon fillets, skin on
  • 4 tablespoons sea salt
  • 2 tablespoons dark soft brown sugar
  • 1 bunch of fresh dill (20g)
  • Zests from 1 orange and 1 lemon
    Preparation steps
  1. Pick the dill leaves and reserve in a bowl of cold water in the fridge.
  2. Rince the salmon under cold water. Dry him in a clean linen. Remove the salmon bones.
  3. Place the sugar, salt, the orange and lemon zests into a bowl. Add the dill.
  4. Pop the salmon fillets into the bowl, turning them over in the marinade until well coated, then cover with cling film.
  5. Place in the fridge for at least 6 hours.
  6. Remove the cling film and peel away the salmon skin. Drain and finely chop the reserved dill leaves and rub all over the salmon. in, then transfer to a board and finely slice. Enjoy with a glass of Champagne Rosé !

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