Gin Tarragon Gravlax Gin Tarragon Gravlax

Gin Tarragon Gravlax 150 Image by: Gin Tarragon Gravlax 150 Author: Canadian Living

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

  • Portion size 50 servings
  • Credits : Canadian Living Magazine: January 2010



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.

Nutritional facts Per piece: about

  • Sodium 367 mg
  • Protein 4 g
  • Calories 39.0
  • Total fat 2 g
  • Potassium 68 mg
  • Cholesterol 11 mg
  • Saturated fat trace
  • Total carbohydrate 1 g


  • Iron 1.0
  • Folate 2.0
  • Vitamin C 2.0
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Gin Tarragon Gravlax