Recipe

Salmon filet skin on

Crack Black pepper
Crack White pepper
Cayenne pepper
Kosher salt
Granulated sugar
Fennel seed
Fresh Dill
Thyme
Bay leaves
Anis star
Lemon zest
Lime zest

Yoghurt
Chopped shallot
Chive
Dill
Parsley
Lemon jus
Cayenne pepper
Salt / White pepper

Enjoy the Salmon Gravlax with toasted French Baguette, Blinis or over a Salad
of your choice (Arugula, Mixed green or French beans), add a drizzle
of Extra Virgin Olive Oil, Fleur de Sel, and served with a wedge of Lemon.

- Place the filet of fresh salmon, skin side on a grid, over a sheet pan

- In a large mixing bowl, put together salt, sugar, spices, fresh herbs, and zests
- Mix the ingredients with a large spoon
- Cover the fish with 1/2 inch thickness of the mix and put it in the fridge
for 20 to 22 hours
- Rinse quickly the filet under cold running water and dry it up with a towel,
leaving no water on the fish.
- The Salmon Gravlax is now ready to be sliced and serve at anytime

- Gently mix all the ingredients with the yoghurt, adding the lemon juice at the end
- Add seasoning at your taste (Salt and Pepper)
- Serve the sauce on the side