Salmon Gravlax with Spicy Pink Peppercorn Sauce

Photography: Tango | Food Styling: Michelle Diamond | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 24 hours & 30 minutes
  • Portion size 50 servings

Ingredients

Method

In bowl, mix together sugar, salt, peppercorns, juniper berries, coriander seeds and shallots. Place large piece of plastic wrap on work surface; place half of the sugar mixture in centre, then place fish on top. Spread remaining sugar mixture over fish; drizzle with Calvados. Wrap up fish in plastic wrap.

Place salmon on baking sheet; place cutting board on top, then weigh down with can on top. Refrigerate for 24 hours, turning salmon over a few times. Remove plastic wrap; pat dry with paper towel, removing almost all of the peppercorn mixture. To serve, slice salmon thinly against the grain, on a slight diagonal. Serve with Spicy Pink Peppercorn Sauce.

Spicy Pink Peppercorn Sauce

In food processor, pureĢe 2 cups plain Greek yogurt, 2 tsp each orange and lime zest, and 1 tsp each pink peppercorns and pepper. Add 1⁄4 cup chopped chives. Season with salt to taste. (Make-ahead: Can be refrigerated for up to 3 days.) Makes about 2 cups.

 

Did You Know?

Gravlax refers to salmon that is cured with salt and sugar.

Nutritional facts PER SLICE WITH 1 TBSP SAUCE: about

  • Calories 45
  • Total fat 3 g
  • Saturated fat 1 g
  • Sodium 170 mg
  • Protein 5 g
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Salmon Gravlax with Spicy Pink Peppercorn Sauce

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