Discover trout gravlax, a Scandinavian recipe that enhances the fillet of the fish. A mixture of salt and sugar, sometimes flavoured with cucumbers, kiwis and pink berries from Réunion Island, by Michelin-starred chef Kelly Rangama. This easy to make recipe will have your mouth watering all summer long. So, ready to make your own trout gravlax?
Trout gravlax is a refreshing dish, perfect for hot summer days. It is important to choose a quality trout, freshly caught or from an environmentally-friendly aquaculture farm.
Once prepared, gravlax can be kept for several days in the fridge, so you can enjoy it at any time. Bon appétit!
Trout gravlax can be enjoyed in a variety of ways, depending on your preferences. You can enjoy it plain, simply sliced thinly with the help of a sharp knife or with the fresh salad created by Head Chef Kelly Rangama.
Whichever way you choose to eat your trout gravlax, make sure you take your time to savour it to get the full flavour.
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