Gravlax with horseradish creme fraiche

title="Gravlax with horseradish creme fraiche"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Gravlax-with-horseradish-creme-fraiche.jpg" srcset="https://img.taste.com.au/LvO7sx3J/w720-h480-cfill-q80/taste/2016/11/gravlax-with-horseradish-creme-fraiche-87450-1.jpeg 720w, https://img.taste.com.au/lesO4sAs/w643-h428-cfill-q90/taste/2016/11/gravlax-with-horseradish-creme-fraiche-87450-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Gravlax with horseradish creme fraiche"
/>

• 72:40 Prep


• 
  6 Servings


• Capable cooks

Accompany gravlax with light, zesty horseradish crème fraiche.

Featured in
Fish recipes, Salmon recipes

Ingredients

• 1.5kg salmon fillet, skin on, pin-boned


• 1 bunch of dill, leaves picked, coarsely chopped


• 1/2 cup (170g) rock salt


• 1/4 cup (60g) white sugar


• 1 tablespoon coarsely ground white peppercorns


• 2 tablespoons brandy


• 1 fennel bulb, very thinly sliced


• 100g baby rocket leaves


• 1 tablespoon salted baby capers, rinsed, drained


• Sliced rye bread, to serve


• Lemon wedges, to serve

Horseradish cream

• 250g cnt creme fraiche


• 1 tablespoon horseradish cream

Method

• 
  
  
  Step 1
  
  
  
  
  Line an oven tray with baking paper. Place the salmon, skin-side down, on the prepared tray. Combine the dill, salt, sugar and peppercorns in a small bowl. Sprinkle the dill mixture evenly over the salmon fillet. Drizzle evenly with brandy.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Cover with plastic wrap then a layer on baking paper. Place a large oven tray or roasting pan on top of the salmon and press down firmly with weights, such as cans. Place in the fridge for 24 hours.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Remove the weights from the salmon and drain off any liquid. Rewrap the salmon in plastic wrap and return to the fridge for a further 2 days.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Remove the salmon from the plastic wrap and scrape off the curing mixture. Use a long thin knife to cut into very thin slices.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  To make the horseradish cream, combine the crème fraiche and horseradish cream in a small bowl. Taste and season with salt and pepper.
  
  
  


• 
  
  
  Step 6
  
  
  
  
  Combine the fennel, rocket leaves and capers in a large bowl. Divide salad among serving plates. Arrange gravlax slices onto plates, dollop with horseradish cream and serve with rye bread and lemon wedges.
  
  
  

• Author: Sarah Hobbs


• Image credit: Georgie Cole


• Publication: Taste.com.au

Source: taste.com.au