1 whole salmon of 1kg
50g coarse salt
50g powdered sugar
A few stems of chopped
A few cracked peppercorns
5 drops of Rum flavouring
3 drops of cinnamon flavouring
5 drops of Mandarin Flavouring
Saumon gravlax aux arômes rhum, cannelle et mandarine
Copyright © 2020 Carine Zurbach
Remove the salmon fillets without removing the skin.
Remove all small edges carefully, and wipe without washing.
In a flat but sufficiently large container, place the first fillet, skin side down.
Sprinkle abundantly with the mixture of salt and sugar as well as drops of rum, cinnamon and mandarin flavor.
Place the second fillet on top, skin side up.
Place a plate and heavy weights on top.
Leave to marinate in a cool place for at least 24 hours, turning halfway through.
To serve, cut thin slices on the bias, stopping just before the skin.
You can make a side sauce, with beaten cottage cheese, dill and a little lemon.
White Rum Flavoring

White Rum Flavoring

A legendary aroma

Cinnamon Flavoring

Cinnamon Flavoring

A warm and generous Flavor


Out of stock

Mandarin Flavoring

Mandarin Flavoring

Lightly acidulated