Salmon Gravlax with Creme Fraiche
Recipe Information
Icelandic Salmon Gravlax
Cultural Context
Gravlax, originating from the Nordic countries, was traditionally prepared by fishermen who would cure salmon in a mixture of salt and sugar before burying it in the sand to ferment. This method preserved the fish for long periods, making it a staple in Scandinavian cuisine. Today, gravlax is celebrated for its delicate flavor and is often served at festive occasions, showcasing the region's love for fresh seafood. It has gained popularity worldwide, with variations emerging in different culinary traditions.
salmon fillet
🥗Healthier: trout fillet
💰Cheaper: herring fillet
Trout is often more affordable and herring provides a similar flavor profile.
sea salt
🥗Healthier: Himalayan pink salt
💰Cheaper: table salt
Himalayan salt offers trace minerals while table salt is more widely available.
vodka
🥗Healthier: white wine
💰Cheaper: water
White wine adds flavor without the alcohol, while water can be used for simplicity.
black pepper
🥗Healthier: white pepper
💰Cheaper: ground pepper
White pepper has a milder flavor, and ground pepper is more accessible.
Bring 1 quart of heavy cream up to 90° in a pot.
Ensure all utensils, bowls, and thermometer are clean to avoid bad bacteria.
Once the cream reaches 90°, stir in 1 tbsp of buttermilk.
Let the mixture sit uncovered at room temperature for 24 to 48 hours, ideally around 70°.
If the cream is heated too much, cool it back down to 90° before adding buttermilk.
Fillet the salmon using a 14-inch scimitar knife, ensuring it's sharp.
Remove pin bones from the salmon using tweezers or needle-nose pliers.
Prepare the cure with kosher salt, brown sugar, lemon zest, lime zest, chopped fennel, and peppercorns in a 2:1 ratio of brown sugar to salt.
Make a thick bed of the salt-sugar mixture in a dish, ensuring the salmon is completely covered.
Place the salmon skin-side down on the cure and splash with vodka.
Pack on the remaining cure and fold cheesecloth over the salmon to keep the cure in contact.
Weight down the salmon with a sheet pan and additional weights, like boxes of salt or cans.
Refrigerate the salmon for 24 hours.
After 24 hours, remove the weights and cheesecloth, and rinse the salmon under cold water.
Pat the salmon dry with a dry cloth to remove excess cure.
Check the creme fraiche after 24 to 48 hours; it should be thick and ready to use.
Optionally whip the creme fraiche with a pinch of salt, black pepper, sugar, and fennel.
Slice the gravlax thinly at an angle for serving.
Plate the gravlax with whipped creme fraiche, micro greens, edible flowers, and toasted English muffin with butter.
Drizzle with extra virgin olive oil and lemon, and garnish with fresh fennel.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Contains AlcoholAllergens
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