Culture Salmon gravlax

Salmon gravlax with crème fraîche, pickled fennel & apple salad

Head Chef, Steven Sinclair, shares his signature salmon gravlax recipe to inspire our food lovers in the comfort of their own kitchen.

Serves 15-20


Salmon gravlax
  • 1 side of salmon skinless and pin boned
  • 500g salt
  • 200g sugar
  • 2 lemons zested
  • 2 limes zested
  • 2 oranges zested
  • 1 bunch dill finely chopped
Crème fraîche
  • 300ml whipped cream
  • 250ml crème fraîche
  • 4g salt
Pickled fennel and apple salad
  • 300ml water
  • 200ml white wine vinegar
  • 100g sugar
  • 2 fennel diced (or shaved thin is also fine)
  • 1 tsp honey
  • 80g capers
  • 5g dill finely chopped
  • 5g chives finely chopped
  • 2 Granny Smith apples, peeled and dice
  • Chardonnay vinegar to taste
  • Extra virgin olive oil to taste
How to make the salmon gravlax
  1. Begin preparing your salmon a day in advance. Mix together all the ingredients together ensuring they are well combined.
  2. Sprinkle half of the salt mixture onto a large tray and place the salmon on top. Add the remaining salt mixture on top making sure it is well coated. Cover the tray using cling film and place in the fridge for six hours.
How to make the crème fraîche
  1. While you wait, you can prepare your crème fraîche in advance. Pour the cream, salt and crème fraîche into a bowl. You can whisk this by using a regular hand whisk or place into a stand mixer and whisk until thickened, ensuring not to over whip. Place into a food storage container and leave in the fridge.
  2. After six hours of curing, rinse the salmon under cold water, then pat dry using a cloth or kitchen paper. Once dried, place onto a clean tray and leave in the fridge uncovered overnight to dry out.
How to make the pickled fennel and apple salad
  1. The next day, bring water, sugar and vinegar to the boil, then set aside to cool slightly. Sprinkle the fennel with some salt separately and drain in a colander for 10-15 minutes.
  2. Once the pickle liquor has cooled slightly but is still warm, stir in the honey and add the fennel capers. Leave to cool fully.
  3. Once the pickled fennel has cooled, strain off the pickle liquor and mix the fennel with the diced apple and chopped dill. Dress to taste with Chardonnay vinegar, olive oil and a pinch of salt.
Time to enjoy your hard work

When ready to serve, slice the cured salmon into thin strips. Spread the  cream onto the base of a plate of your choice. Place the salmon slices on top and finish by adding the fennel and apple salad dressing over the top. You can garnish by using fresh picked dill or bronze fennel if you wish.

This dish is great served with some fresh bread or blini’s and a wedge of fresh lemon.

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