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Beet brushed salmon gravlax, granny-smith apples, sour cream, squid ink tile

Brunch, Gluten free, Salted, Vegetables and Fruits, Fish, Seafood & Shellfish

A gravlax recipe that is as good as it is visually beautiful thanks to the color that the beets bring.  Eat without moderation.

L'idée déco

The salmon gravlax can be frozen once done, ideally in a sous-vide bag.

The technique for making a gravlax will remain the same if you do not want to use the beet juice.  It can be made without or even replaced with carrot juice or another liquid of your choosing.

Ingredients

Recipe for 4

Salmon Gravlax

1 Kg
Salmon filet
1 Kg
Sugar
1 Kg
Salt
1 Tsp
Chinese five spices powder
500 Ml
Beetroot juice
100 Ml
Grappa alcohol (optional)

Squid ink tile

25 Gr
Wheat flour
125 Gr
Olive oil
210 Ml
Water
6 Gr
Squid ink

Sour cream

300 Ml
35% whipping cream
1 Unit(s)
Lime
1 Tsp
Maple syrup
1 Unit(s)
Lemon
1 Pinch(es)
Mild red piment

Garnishes

1 Unit(s)
Granny smith apple
Beet brushed salmon gravlax, granny-smith apples, sour cream, squid ink tile

Preparation time: 30.00 min

  • Preparation

    Roast the spices in the oven for 5 minutes and then grind them or use a mortar and pestle to obtain a fine powder.

    Zest the lemons and limes and then juice them.

  • Salmon Graxlax

    In a mixing bowl, combine the salt, sugar, spices and beet juice.  Place the salmon in a sufficiently large tray with high sides.  Cover entirely with the beet juice mixture.  Cover with plastic wrap and let rest in the fridge for 24 hours.  Rince the salmon, making sure to keep the beet juice and place it on a resting grill or tray with holes.

    Place, uncovered in the fridge for 36-72 hours and make sure to brush with the beet juice a few times a day.

  • Squid ink tile

    Pass the flour through a tamis and then combine all of the ingredients in a mixing bowl making sure to stir until there are no longer any clumps.

    In a hot non-stick pan with a little bit of butter, pour enough of the squid ink mixture to coat the bottom of the skillet.  Cook on medium heat until all of the moisture has evaporated.  Once cooked and crispy, remove from the pan gently and transfer to a baking sheet lined with paper towel.  Continue this process until you have enough tiles.

    Be careful when manipulating the tiles as they are quite fragile.

  • Sour cream

    In the bowl of a stand mixer, mix the whipping cream with salt, the zests, maple syrup and the mild paprika.  Once you form soft peaks, season accordingly with salt, pepper and the citrus juice.

  • Plating

    At the last minute, make nice mathcsticks with the granny smith apple.

    In the serving dish of your choice, place a few nice slices of the salmon gravlax.  Garnish with points of the citrus whipped cream and apple matchsticks.  Finalize the plate by placing the squid ink tiles as well as young sprouts of your choice.  A crack of pepper for those who wish can be nice as well.

The salmon gravlax can be frozen once done, ideally in a sous-vide bag.

The technique for making a gravlax will remain the same if you do not want to use the beet juice.  It can be made without or even replaced with carrot juice or another liquid of your choosing.

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