Gin Tarragon Gravlax

By The Canadian Living Test Kitchen

Tested till perfect

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  • Portion size: 50 pieces

This recipe makes 50 pieces servings

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Nutritional Info

Per piece: about -
cal 39
pro 4 g
total fat 2 g
sat. fat 0
carb 1 g
fibre 0 g
chol 11 mg
sodium 367 mg
potassium 68 mg
% RDI: -
iron 1
vit C 2
folate 2

This Scandinavian specialty is delicious and easy. Note that it takes fives days to cure. Serve thin slices wrapped around breadsticks.

Ingredients

  • 1/3 cup 1/3cupgranulated sugar
  • 1/4 cup 1/4cupkosher salt or pickling salt
  • 1 tsp 1tsppeppercorns, crushed
  • 1 tsp 1tspcoriander seeds, coarsely ground
  • 1 1shallotshallots, finely diced
  • 3 tbsp 3tbspchopped fresh tarragon
  • 2 lb 2lbcentre-cut salmon fillet, (skin on)
  • 2 tbsp 2tbspgin

Preparation

In bowl, combine sugar, salt, peppercorns and coriander seeds; mix in shallot and tarragon. Place one-third on centre of sheet of plastic wrap; place salmon, skin side down, on mix. Spread remaining mix all over flesh side of salmon; drizzle with gin. Wrap in plastic wrap.

Transfer to small baking sheet. Place small cutting board on salmon; weigh down with two or three 28-oz (796 mL) cans. Refrigerate for 5 days, turning daily.

Unwrap fish. Using paper towel, brush off most of the mix. Thinly slice on 45-degree angle.

Source : Canadian Living Magazine: January 2010

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