Have you never done gravlax, thinking it's complicated? !!
Well think again, it's soooo simple !!!
You just need to plan it in advance since it must be left to brine for at least 48 hours ... but I repeat, it's as easy as pie!
Here is my recipe.
1 salmon fillet (about 1 inch thick mascot! Hahahaha it's our employee Marie-Josée that we nickname the mascot, because she is really small and she has tiny inches 😂) But seriously about 1 inch thick. The ideal thickness is often found between the tail and the center of the salmon.
½ cup of coarse salt
½ cup of sugar of your choice
3 tbsp. tablespoon of ranch mix
Cut the salmon fillet in half and set aside.
Combine salt, sugar and ranch mix
Place a piece of fillet on a cellophane paper and put a good quantity of this mixture on the fillet. Cover with the other half of the fillet, skin facing up (salmon should be flesh to flesh).
Wrap all of the salmon with cellophane paper. Place in a dish or cookie sheet, as the salmon will release water. It is important to put a weight on it (ex: board with 2 cans on top or any other object that will make a weight)
Refrigerate from 48 hrs to 72 hrs.
Remove from the cellophane paper and rinse the two pieces of salmon well and pat dry.
Slice the salmon very thin and serve on a crouton or cracker.
I like to serve it with this avocado spread.
1 mashed avocado
The juice of 1 / 2 lemon
Capers to taste
Finely chopped red onions, amount to taste
Mix all the ingredients together.