Naturally Antioxidant

  • 1/2 cup sugar
  • 1/3 cup coarse salt
  • 3 c. tablespoon of crushed withe pepper
  • 1/4 cup smoked tea leaves such as Lapsang Souchong
  • Fresh salmon fillet with skin

Mix sugar, salt, pepper and tea. Use 60 ml (1/4 cup) per 500g (1 lb) salmon. Place the fillet skin side in a large dish, sprinkle the flesh side with preparation salt, cover and superimpose another dish in which you place a weight (tin can, gallon vinegar, etc.). Let marinate for 5 to 7 days in the refrigerator, turning salmon every two days.

Thinly slice the gravlax and serve with a salad of cucumbers* and mustard and ginger sauce. Garnish with fresh chives.

* Thinly slice the cucumbers, sprinkle lightly with salt and sugar. Add some rice vinegar and store in refrigerator.

Note: gravlax keeps up to 5 days in the refrigerator and 2 to 3 months in the freezer.

* Recette à la Distasio
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