Gravlax Salmon with Oolong Smoked Salt and Organic Spices
Prepare the salmon:
- If not already done, carefully remove the skin from the salmon fillet using a sharp knife.
Make the curing mixture:
In a bowl, mix the sugar, Oolong Smoked Salt and Organic Spices, the Five-Pepper Blend, and the Fish Herbs until well combined.
Marinate the salmon:
Place a large sheet of plastic wrap in a flat-bottomed dish.
Spread half of the curing mixture over the plastic wrap.
Place the salmon fillet on top, then cover it with the remaining mixture.
Wrap the salmon:
Tightly wrap the salmon in the plastic wrap, ensuring it is well-sealed.
Refrigeration:
Place the wrapped salmon in the refrigerator between 6 to 12 hours - depends on the intensity you want.
Final preparation:
After the curing time, remove the plastic wrap and rinse the salmon thoroughly under cold water to remove excess salt.
Pat it dry with a clean towel.
Slicing:
Use a sharp knife to cut the salmon into thin slices for serving.
Storage:
Gravlax salmon keeps for up to a week in the refrigerator, wrapped in plastic wrap.
Serving suggestions:
Serve with a dill sauce or lemon crème fraîche, accompanied by rye bread or blinis for an authentic experience.
This Scandinavian-inspired recipe will add an elegant touch to your festive meals. The Oolong Smooked salt and Organic Spices and the Five-Pepper Blend bring a unique and refined flavor to this classic preparation.
