Salmon gravlax with rum, cinnamon and tangerine flavors
2 person(s)
Long
- 50g of coarse salt
- 1 whole salmon of 1 kg
- 50g of powdered sugar
- A few sprigs of chopped dill
- A few grains of cracked pepper
- 5 drops of rum flavouring
- 3 drops of cinnamon flavouring
- 5 drops of Mandarin aroma
Preparation:
- Remove the salmon fillets without removing the skin.
- Carefully remove all small bones and wipe dry without washing.
- Place the first fillet, skin side down, in a flat but large enough container.
- Sprinkle abundantly with the salt and sugar mixture and the drops of rum, cinnamon and mandarin aroma.
- Place the second fillet on top, skin side up.
- Place a plate and heavy weights on top.
- 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.
- A sauce can be made to accompany the meat, with beaten cottage cheese, dill and a little lemon.
Enjoy!
Flavors used in this recipe :
