Tartine Salmon Gravlax

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To make a salmon gravlax tartine or open sandwich

Salmon gravlax with beetroot is a delicious and original recipe. Gravlax is a Scandinavian culinary speciality made from marinated raw salmon that explodes with flavour. When it's paired with high-quality products like a touch of beetroot, this dish makes good its promise of a unique taste experience. Serve it as a starter or at aperitif time with blinis. Immerse yourself in the best of Nordic cuisine. Give in to temptation ! Enjoy this simple and delicious open sandwich recipe created with our la Perruche brown sugar.

Servings 12 people
Prep : 30 minutes
Cooking : 12 minutes

Ingredients

500 g salmon fillet
500 g cooked beetroot
70 g La Perruche brown sugar
70 g coarse salt
200 g fromage frais
1/4 bunch of chives
1/4 bunch dill
1 lemon A few capers Pink peppercorns
12 large slices of bread (seeded bread, Viking (soda and oat) or sourdough bread)

Directions

The day before:

Prepare the fish:

Remove any skin and bones from the fish.
Then, carefully remove the greyish part of the fish, on the side of the salmon where the skin is. This ensures that the slices look better when cut.
Grate the beetroot coarsely. Add the salt and the La Perruche brown sugar.
Place half the marinade in a large dish.
Add the salmon fillet and cover with the rest of the mixture.
Cover with cling film and leave the salmon to marinate overnight.

On the day:

Mix the fromage frais with the chives, chopped dill and lemon zest.
Remove the salmon, rinse it under cold running water and pat it dry with kitchen roll.
Cut the salmon into thin slices and set it aside in the fridge.

Preparing the dish:

Toast the slices of bread.
Spread them generously with the herby fromage frais.
Top with some nice slices of the marinated salmon.
Finish with a few capers, crushed pink peppercorns and fresh herbs.
Serve with a squeeze of fresh lemon.

Enjoy! Your salmon gravlax and beetroot tartine is ready! It combines the flavours of the land and the sea to produce a surprising and delicious result. This quick and easy open sandwich recipe is ideal as an original starter or a chic nibble with drinks.

The salmon gravlax, carefully prepared following our instructions, offers a melt-in-the-mouth texture and a unique flavour enhanced by the sweetness of the beetroot.

Use our Cassonade la Perruche granulated brown sugar for best results. The success of this dish lies in the balance of flavours and the quality of the preparation. If you want to discover or rediscover salmon gravlax salmon, this is the recipe to try.

Chef's tip

What is gravlax, and where does it come from?

Gravlax style refers to a way of preparing salmon that is common in Scandinavia. The word gravlax comes from Swedish, where « gravad » means « buried » and « lax » means « salmon ». Historically, the name refers to fishermen’s age-old practice of burying salmon in the sand to ferment. Nowadays, salmon gravlax is prepared by marinating raw salmon fillets in a mixture of salt, La Perruche granulated brown sugar, dill and sometimes other spices or spirits. This method of preservation, which can also be used for other fish or meats, gives the salmon a unique taste and texture, similar to smoked salmon.

Salmon « gravlax style » is a delicious alternative to smoked or cooked salmon and is prepared using traditional Scandinavian techniques.

How long does it take to prepare salmon gravlax? 24 or 48 hours?

Preparing salmon gravlax requires some forethought. The actual preparation time is relatively short, often around 30 minutes. This generally involves preparing the marinade and covering the salmon with it. However, the determining factor is the marinating time, which can vary between 10 hours and 24 hours, depending on the recipe. The salmon should be kept in the refrigerator for the required time to allow the flavours of the marinade to penetrate the flesh of the fish.