Salmon Gravlax

June 22 2021 1. RECIPES


Cafiti Pickled red beets (1 jar)

• Salmon fillet (500g)

• Sugar (¼ cup)

• Coarse salt Croque-au-sel (¼ cup)

• Gin (or other spirit of your choosing) (4 tbsp)

• 4 radishes, thinly sliced

Cafiti pickled yellow beets (1 jar)

• A few sprigs of dill or fennel

• Olive oil Nunez de Prado

• Wild pepper from Voatsiperifery mini grinder Comptoir de Mathilde

Preparing the gravlax

Step 1: Drain red beets and reserve liquid.

Step 2: In a food processor, render red beets to a smooth puree

Step 3 : In a bowl, mix sugar, salt, beet puree and gin.

Step 4 : Cover salmon with mixture and refrigerate for 24 hours


For plating (24 hours later)

Step 1: Once 24 hours is complete, rinse salmon and pat dry

Step 2: With a very sharp knife, thinly slice the salmon

Step 3: Imagine a half-circle design on your plate and follow it by alternating a thin slice of salmon, yellow beet, fine slice of radish, sprig of fresh herbs. Repeat pattern if needed.

Step 4: Finish with a drizzle of Nunez de Prado olive oil and freshly ground Wild Voatsipériféry pepper with grinder from Comptoir de Mathilde.