I made several recipes for salmon gravlax. This one is frankly delicious and different from the others. I use Quebec gin (we have some so good), fennel seeds, juniper berries, lemon, and clementine zest, in addition to the mixture of sugar and salt to macerate the salmon. I prepare a whipped cream with wasabi, mustard, and honey to accompany it. It's divine!
Ingredients
SALMON GRAVLAX
10 ml (2 teaspoons) salt
10 ml (2 teaspoons) sugar
5 ml coarsely crushed juniper berries
5 ml (1 teaspoon) ground fennel seeds
5 ml (1 teaspoon) lemon or lime zest
5 ml (1 teaspoon) clementine zest
1 ml (1/4 teaspoon) ground pepper
450 g (1 lb) tartar-quality salmon fillet, skinless, thick portion
30 ml (2 tablespoons) Quebec gin
CREAM
250 ml (1 cup) 35% cream
5 ml (1 teaspoon) wasabi
5 ml (1 teaspoon) Dijon mustard
5 ml (1 teaspoon) honey
Fresh herb leaves for garnish (dill or other)
Preparation
FOR GRAVLAX
In a small bowl, mix salt, sugar, spices, zest, and pepper.
In a glass dish, place the salmon piece and pour the gin over the salmon.
Then coat the salmon with the dry mixture.
Cover with plastic wrap and place a weight on the salmon (like a glass dish or a lying can). Refrigerate for 24 hours.
Drain and pat salmon dry.
On a board, cut the salmon into thin slices. Set aside in the refrigerator.
FOR THE CREAM
Just before serving, whip the cream until it forms soft peaks. Add the wasabi, mustard, and honey with a spatula.
FOR THE ASSEMBLY
Spread the seasoned cream generously over large crackers, and add a few pieces of sliced salmon gravlax. Garnish with fresh herb leaves.
