Gravlax with Wild Bergamot & Raspberry
Simply cured salmon with elevated flavors. Perfect for serving as an hors d'oeuvre. Pairs nicely with a bold rosé or a crisp white wine such as grüner veltliner or champagne.
Serving Size: Serves 6-8
Two 2-3 lb salmon fillets with skin on (recommend previously frozen fish as helpts eliminate their microorganisms)
1/3 cup salt
2 Tbsp black pepper
¼ cup dill, freshly chopped
Blake Hill’s Raspberry with Wild Bergamot Jam
Rinse salmon fillets, pat dry and remove any pin bones
Combine salt, pepper, dill and 4-5 Tbsp Blake Hill's Raspberry with Wild Bergamot Jam in a small bowl then rub over all areas of both fillets, including the skin
Wrap each fillet in plastic wrap, make a few small holes on skin-side of wrap, and place in a baking dish, skin side down
Place something heavy on salmon fillets and chill in fridge for 24 hours to 3 days for maximum flavor
Remove from fridge, drain any liquid, remove salmon from wrap, and wash thoroughly with cold water
With a long, sharp knife, cut fillets into thin slices
Serve with soy sauce or tamari, on a bagel with crema cheese, or simply toasted artisan bread ~ and Enjoy!
We also love curing wild salmon with Blake Hill's Fresno Chili Jam whose balance of sweet, spicy and apple cider vinegar tartness is exceptional paired with rich salmon oils ~ So Good!