Salmon gravlax with steak spices and pickle sauce from Trois fois par jour
Salmon gravlax with steak spices and pickle sauce from Trois fois par jour

Preparation time 15 minutes

Total time: 15 hours 15 minutes

Ingredients

GRAVLAX

  1. 60 mL (1/4 cup) steak spices
  2. 45 mL (3 tbsp.) packed brown sugar
  3. 175 mL (3/4 cup) chopped fresh dill
  4. 750 g (1 2/3 lb.) skinless salmon fillet from thickest part of fish

PICKLE SAUCE

  1. 250 mL (1 cup) sour cream
  2. 125 mL (1/2 cup) chopped sweet pickles
  3. 30 mL (2 tbsp.) Dijon mustard
  4. To taste, salt and freshly ground pepper
  5. 4 large naan breads, quartered

Directions

  1. In a bowl, combine steak spices, brown sugar, and dill and rub salmon with mixture. Wrap salmon in plastic wrap and refrigerate for at least 15 hours (do not exceed 24 hours).
  2. In a bowl, combine all sauce ingredients and refrigerate.
  3. Rinse salmon under cold water, pat dry, and cut into thin slices.
  4. Serve with sweet pickle sauce and pieces of naan bread.

CHEF’S SECRET

For more comfort, serve naan bread warm. Wrap pieces in aluminum foil and heat in oven for 8 minutes at 180°C (350°F).

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