Salmon Gravlax with Sea
Salt and Lavender
Chef-Instructor Nitsa Prousalis
filet of fresh wild salmon
¼ c of
juniper berries, crushed
¾ c of
of black peppercorns, crushed
of lemon thyme
of (culinary) lavender, crushed
any bones from the salmon (clean pliers work well), and wipe off any
scales with a dry paper towel. Line a large glass dish, at least 1
inch high, with two layers of plastic. Place the salmon in dish skin
the Gin evenly over the salmon. Spread the crushed juniper berries
over the salmon. Combine kosher salt, sugar and peppercorns in a
small bowl, mix by hand till blended. Pour the mixture over the
entire surface of the salmon. Take ¾ of the lemon thyme and scatter
over salmon. Reserve ¼ for garnish.
the overhanging plastic wrap around the fillet.
heavy skillet on top of the fillet to weigh the fillet down evenly.
Add additional weight, such as canned goods, to the skillet. Place
on bottom shelf of refrigerator and let sit for three days.
ready to serve, take the salmon out of the plastic wrap. Wipe or
rinse with cold water and pat dry. Using a long, narrow, sharp knife
and keeping the knife at a 30 degree angle, cut the salmon into thin
with the remaining lemon thyme and fresh Lavender.
Makes about 75 slices, perfect for a party platter!