Recipes
Citric cured Salmon Gravlax with Crème Fraîche
Citric cured Salmon Gravlax with Crème Fraîche
Recipe Details
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Prepare the crème fraîche. In a bowl, combine the cream and buttermilk. Cover with plastic and sit in room temperature for 10-24 hours until it’s thicken
Step 2
Zest the orange and lemon
Step 3
n a bowl, combine the salt, brown sugar, orange zest and lemon zest
Step 4
Place the fillet on the perforated pan over the baking tray
Step 5
Rub it over the salmon fillet on both sides
Step 6
Use the plastic wrap to cover and place in the fridge overnight
Step 7
Remove the zest off the fillet
Step 8
Use a sharp knife and cut the fillet into thin slice
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Prepare the crème fraîche. In a bowl, combine the cream and buttermilk. Cover with plastic and sit in room temperature for 10-24 hours until it’s thicken
Step 2
Zest the orange and lemon
Step 3
n a bowl, combine the salt, brown sugar, orange zest and lemon zest
Step 4
Place the fillet on the perforated pan over the baking tray
Step 5
Rub it over the salmon fillet on both sides
Step 6
Use the plastic wrap to cover and place in the fridge overnight
Step 7
Remove the zest off the fillet
Step 8
Use a sharp knife and cut the fillet into thin slice