Salmon Gravlax with Creme Fraiche

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.

Prep Time: 1 Hours

Cook Time: 24 Hours

Servings: 6 servings

Difficulty: Moderate

Recipe Ingredients:

Ingredients (Creme Fraiche):

1 quart of heavy cream

1 tbsp. buttermilk

Ingredients (Gravlax):

1 side of Salmon (approx 4lb., bones removed, but skin on)

1 lb whole sugar

1/2 lb kosher sea salt

1/4 c whole black peppercorns

1/2 c fennel fronds minced

zest of 3 lemons & 3 limes

1 1/2 oz Absolute Citron

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.

Author: Food.Farmer.Earth

I am the Community Manager for Food.Farmer.Earth, a new YouTube channel about sustainable food. View all posts by Food.Farmer.Earth

2 thoughts on “Salmon Gravlax with Creme Fraiche”

This sounds amazing — how long will the salmon keep?

Cool picture!

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: Food.Farmer.Earth

2 thoughts on “Salmon Gravlax with Creme Fraiche”

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