Super Quick Salmon Gravlax & Maison Noire Rosé:
A Perfect Pairing
An elegant and refreshing Rosé that delicately contrasts the richness of the salmon. The lightly dry finish of the wine works particularly well with the smooth, velvety Crème Fraîche.
Super Quick Salmon Gravlax
With Crème Fraîche & Dill
PREP: 15MINS + CURE TIME
I N G R E D I E N T S
• 2 x 150g salmon fillets (pin boned, skin on)
• 1 heaped tsp brown sugar
• 25ml vodka
• Sea salt
• Half an orange
• 2 tbsp sweet soy sauce
• Fresh dill & crostini or dark rye bread to serve
M E T H O D
Brush the salmon fillets with the sweet soy sauce and leave for 10 mins to cure.
Place the sugar, vodka, 3 heaped teaspoons of salt, the orange zest and the zest from 1 lemon into a bowl.
Pop the salmon fillets into the bowl, turning them over in the marinade until well coated, then cover with cling film and leave in the fridge for 5 hours.
After 5 hours, remove the salmon from the cling film, then wipe off and discard any excess salt.
Peel the skin off, then transfer to a board and finely slice.
To serve, spread crostini or small squares of dark rye bread with crème fraîche
and place slices of gravlax on top, sprinkle with dill and a dash of lemon juice.
If you like your Crème Fraîche homemade…
Heat 2 cups (470ml) cream to just take the chill off it.
Remove from heat and stir in 3 tbsps buttermilk.
Put in a lidded glass jar and leave to rest at room temperature for 24 hours, stirring a couple of times.
Stir or shake, cover again and put in the fridge for another 24 hours.
Shake the jar or whip to thicken to your desired consistency.
Create. Inspire. Delight.