Salmon Gravlax with Cocktail Dressing
This salmon gravlax recipe is a nod to shrimp cocktail, and can easily be made ahead of time. Coat the fish with a mix of salt and sugar flavoured with lemon and pink peppercorns, which provide it with just the right amount of personality. Serve it with a cocktail sauce-inspired dressing, featuring horseradish and ketchup […]
Ingredients
- 1/2 cup (120 g) coarse sea salt
- 1/2 cup (105 g) sugar
- 3 tbsp pink peppercorns, crushed
- 2 lemons, zest finely grated
- 1/2 tsp red pepper flakes
- 1 salmon fillet with skin, about 2 1/2 lb (1.1 kg) (taken from the thickest part of the fillet) (see note)
- Plain kettle chips, for serving
- 1/2 cup (125 ml) lemon juice
- 3 tbsp chives, finely chopped
- 3 tbsp (45 ml) prepared horseradish
- 3 tbsp (45 ml) ketchup
- 4 tsp sugar
- 1 tsp red pepper flakes
- 1 tsp garlic powder
Instructions
- In a bowl, combine the salt, sugar, pink peppercorns, lemon zest and red pepper flakes.
- In a 13 x 9-inch (33 x 23 cm) glass dish, place the salmon skin-side down. Rub the flesh-side with the salt mixture. Cover with plastic wrap. Refrigerate for 36 hours.
This salmon gravlax recipe is a nod to shrimp cocktail, and can easily be made ahead of time. Coat the fish with a mix of salt and sugar flavoured with lemon and pink peppercorns, which provide it with just the right amount of personality. Serve it with a cocktail sauce-inspired dressing, featuring horseradish and ketchup to make it both sweet and slightly spicy. It’s a fancy yet casual option, best served with plain potato chips.