Salmon Gravlax Carpaccio
Equipment
Ingredients
Salmon Gravlax
fresh salmon fillet (skinless)
200 g
sea salt
30 g
sugar
15 g
black pepper
1 tsp
fresh dill (chopped)
10 g
vodka
15 ml
Carpaccio Toppings
prepared salmon gravlax
200 g
shallot (finely chopped)
1 piece
capers
15 g
cream cheese
30 g
olive oil
15 ml
lemon (juice and slices)
0.5 piece
fresh parsley (chopped)
5 g
Instructions
Prepare Gravlax Cure
Mix sea salt, sugar, black pepper, and chopped dill together in a bowl. Add vodka if using.
Cure the Salmon
Rub the cure mixture generously onto all sides of the salmon fillet. Wrap tightly in plastic wrap and place in refrigerator for 12-24 hours.
Prepare Gravlax
Remove salmon from refrigerator, rinse under cold water to remove cure, and pat dry with paper towels. Slice thinly.
Prepare Toppings
Finely chop shallot and parsley. Prepare lemon juice and thin slices.
Assemble Carpaccio
Arrange thin gravlax slices on a plate. Cover with parchment paper and press lightly, then remove paper. Top with chopped shallot, capers, small dollops of cream cheese, lemon slices, and chopped parsley.
Finish and Serve
Drizzle with olive oil and fresh lemon juice. Serve immediately.
Original recipe
Storage
Store gravlax wrapped tightly in refrigerator. Consume within 2 days for best quality. Carpaccio best served immediately.
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