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Gravlax salmon

Ingredients for the recipe:


  1. Remove any potential bones and pat dry your salmon fillet with a paper towel. Rub the flesh of the fish with the gravlax blend.
  2. Take an airtight bag or a wax-coated cloth and put a few spoonfuls of the blend in the bottom.
  3. Place the fillet in the bag and cover it with the remaining blend. Close the bag tightly.
  4. Place the bag on a flat surface and place a plate on top to slightly press it down.
  5. Let it marinate in the refrigerator for 24 hours, then cut your salmon into very thin slices.
  6. Serve as an appetizer or an entrée on blinis with whipped cream cheese and a drizzle of lemon juice.
Chef's tip: Feel free to use any type of fish to make your gravlax, which will add some originality to it!
For the recipe:

Gravlax spice blend

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