Gravlax

Ingredients

• 1 lb Salmon Fillet (skin on, fresh, preferably wild-caught)
• 2 Tbsp Maple Sugar (pure maple sugar, granulated)
• 1 Tbsp Sea Salt (coarse sea salt)
• 1 Tbsp Orange Zest (zest of one medium orange, only colored part)
• 1 tsp Black Peppercorns (whole peppercorns)
• 0.5 tsp Juniper Berries (whole berries)
• 0.5 tsp Coriander Seeds (whole seeds)
• 8 slices Rye Bread (local sourdough rye, about 100 µm thick)
• 1 cup Arugula Leaves (fresh, loosely packed)
• 0.5 cup Red Currants (fresh, stems removed)
• 1 Tbsp Granulated Sugar (for sweetening the relish)
• 1 tsp Lemon Juice (freshly squeezed)

Instructions

1. Zest the Citrus

   Using a microplane, zest the orange, collecting only the colored outer layer and stopping as soon as the white pith appears.

   Time: PT5M

2. Crush the Spices

   Place black peppercorns, juniper berries, and coriander seeds in a mortar and gently crush them with the pestle until they are broken but not powdered.

   Time: PT5M

3. Prepare the Cure Mix

   In a mixing bowl combine maple sugar, sea salt, orange zest, and the crushed spices. Stir until evenly distributed.

   Time: PT5M

4. Dry the Salmon

   Pat the salmon fillet dry with paper towels and place it skin‑side down in a shallow dish.

   Time: PT3M

5. Apply the Cure

   Evenly pat the cure mixture over the entire surface of the salmon, pressing gently to coat both sides.

   Time: PT5M

6. Wrap and Refrigerate

   Cover the dish tightly with plastic wrap and place it in the refrigerator.

   Time: PT2M

7. Curing Period

   Let the salmon cure for 24 hours in the fridge. Every 6 hours, remove the dish, spoon out any liquid that has collected, and re‑cover.

   Time: PT24H

   Temperature: 4°C

8. Remove Excess Cure

   After 24 hours, unwrap the salmon, gently scrape off the excess cure mixture, and pat the fish dry with paper towels.

   Time: PT5M

9. Slice the Salmon

   Using a very sharp knife, slice the salmon as thinly as possible (1–2 mm) at a slight angle.

   Time: PT5M

10. Toast the Rye Bread

    Toast the rye bread slices until lightly browned and crisp.

    Time: PT5M

    Temperature: 350°F

11. Prepare Red Currant Relish

    In a small bowl combine red currants, granulated sugar, and lemon juice. Let sit for a few minutes until the berries soften slightly.

    Time: PT5M

12. Assemble the Appetizer

    On each toasted rye slice place a handful of arugula, top with several thin salmon slices, and spoon a dollop of red currant relish over the top.

    Time: PT5M

Nutrition Facts

Calories

200

Protein

20 g

Carbohydrates

10 g

Fat

10 g

Fiber

2 g