This gravlax is a gorgeous, delicious alternative for smoked salmon. So easy to prepare, it is perfect on spelt bread or on other dense breads. The Norwegian bread recipe proposed by Première Moisson, under the “Recipes” tab on its website, is delicious. As a side dish, we suggest Greek yogurt simply flavoured with dill and lemon zest. Gravlax keeps for 3 to 4 days in the refrigerator.
Preparation : 15 minutes
Maceration : 24 hours
1. In a small bowl, mix the sugar, salt, dill and pepper.
2. Place the trout fillet skin-side down in a large glass dish and sprinkle with the brine. Cover the trout with plastic wrap. Refrigerate for 24 hours, flipping it after 12 hours.
3. Remove the plastic wrap and quickly rinse the fillet under cold running water to remove brine. Thoroughly soak up excess liquids from the fish using paper towels. Cover with plastic wrap and refrigerate until serving time.
4. Using a sharp knife, cut the fish into thin slices, starting at the larger end of the fillet. Discard the skin.