• Beef & Lamb
  • Casseroles
  • Game
  • Legumes
  • Organ Meats
  • Pasta
  • Pizza
  • Pork
  • Poultry
  • Rice
  • Sandwiches
  • Seafood
  • Recipe:

    Salmon Gravlax with Creme Fraiche Recipe

    Salmon Gravlax with Creme Fraiche
  • Prep Time:
  • Cook Time:
  • Recipe Description:

    Chef Annie Cuggino of Veritable Quandary in Portland, Ore., shares her recipe for salmon gravlax with creme fraiche using whole, all-natural ingredients. The dish features a garnish of micro greens.

    Recipe Instructions:

    Instructions for Creme Fraiche (makes 1 quart):

    Heat heavy cream to 90 degrees.

    Remove from heat and stir in 1 TB buttermilk.

    Leave at room temperature for 24-48 hours, or until thickened.

    Instructions for Salmon Gravlax:

    Mix everything but the Citron together.

    Splash the side of salmon with the Absolute Citron.

    Pack the salmon in the salt/sugar/lime/fennel mixture.

    Wrap in cheesecloth.

    Weigh it down lightly. A kosher salt box works well for this.

    Refrigerate for 24 hours.

    Rinse cure off with cold water.

    Pat dry.

    Slice and serve on top of dollops of Creme Fraiche.

    Comments and Reviews

  • debhammel says:
    This sounds amazing -- how long will the salmon keep? Reply
  • Miss Nirvana says:
    Cool picture! Reply
  • Your email address will not be published. Required fields are marked *


    Terms of Service & Privacy Policy
    ©2016 Eat Nourishing