Gravlax by Odette
Gravlax is salmon that's cured in a special mixture. The curing process gives the salmon a unique flavor and texture, making it a popular delicacy.
This recipe is from my neighbor Odette who uses her own special curing mixture that includes Lapsang Souchong Tea Leaves!! It tastes amazing.
You'll need..
Kosher Salt (2.5 Tablespoons)
Sugar (1 Tablespoon)
Lapsang Souchong Tea Leaves (2.5 Tablespoons)
Salmon Filet (about 1.5 pounds with skin on)
Bay Leaves (2)
Shallots (3, thinly sliced)
Capers (2 Tablespoons)
Canola Oil
Rinse and dry the salmon. Then combine the sugar, salt and tea leaves and rub the mixture all over the salmon.
Wrap in aluminium foil then place in refrigerator with a heavy weight on top for 24 hours.
Rinse off the mixture, slice into thin slices, then place one layer in a dish. Sprinkle with half the shallots, capers and bay leaves. Repeat with a second layer. Then cover entire fish with the canola oil and place in refrigerator overnight.
Pour off the oil and dry the salmon. Ready to serve!
Tech Notes:
I'm a big fan of smoked salmon. This is obviously not smoked, but it gets a delicate "smokey" flavor from the Lapsang Souchong tea leaves. I find it even tastier than smoked salmon.
Content written and posted by Ken Abbott abbottsystems@gmail.com