Salmon gravlax

Huile d'olive de la Vallée des Baux-de-Provence PDO
Intense flavour
Gravlax de saumon
A PDO
Preparation
25 min
A PDO
Resting time
25h
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Parties and event World cuisine Starter Main course Gluten-free

Ingredients

A PDO
For 4 personnes
  • 1 bunch of dill, finely chopped
  • 100 g coarse salt
  • 100 g of sugar
  • 500 g fresh salmon
  • 2 tablespoons of olive oil from the Baux-de-Provence Valley PDO
  • 1 handful of pink peppercorns
  • 1 pinch of Espelette chilli PDO
  • Timut pepper
  • The zest of a lime

Tip

For this salmon gravlax, we recommend using a full-flavoured olive oil from the Vallée des Baux-de-Provence (PDO) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut and tomato leaf. You can also use any of these PDO olive oils: Aix-en-Provence, Nîmes, Haute-Provence, Corsica – Oliu di Corsica or Provence.

Instructions

The day before:
  • Scale the salmon and remove the bones.
  • Rinse the salmon under cold water and pat it dry thoroughly with kitchen paper.
  • Prepare the brine by mixing together the sugar and salt, a handful of ground pink peppercorns and fresh dill.
  • Place 2 sheets of cling film in the bottom of a salad bowl, overlapping them slightly.
  • Spread out half of the mixture.
  • Place the salmon on the salt (skin-side down).
  • Cover with the rest of the brine mixture. The salmon must be completely covered by this brine.
  • Cover the dish with cling film and place a weight on top of the salmon. Leave to marinate in the fridge for at least 24 hours.
The next day:
  • The next day, you’ll notice that the skin has darkened. Rinse the salmon and pat it dry with kitchen paper.
  • Place the salmon in an airtight container. Mix in some olive oil from the Vallée des Baux-de-Provence PDO, a pinch of Espelette chilli PDO, a pinch of Timut pepper and the zest of one lime. Cover the salmon with this mixture, close the container and place in the fridge for 1 hour.
  • Before serving the salmon gravlax, cut the salmon into thin slices using a sharp knife.

Tip

For this salmon gravlax, we recommend using a full-flavoured olive oil from the Vallée des Baux-de-Provence (PDO) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut and tomato leaf. You can also use any of these PDO olive oils: Aix-en-Provence, Nîmes, Haute-Provence, Corsica – Oliu di Corsica or Provence.
We recommend...

For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.

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