Gravlax with Wild Bergamot & Raspberry

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 (previously frozen preferred as helps eliminate microorganisms that can be found in fish)

1/3 cup salt

2 Tbsp black pepper

¼ cup chopped dill, freshly chopped (optional)

Blake Hill’s Wild Bergamot infused Raspberry Jam

Instructions

1

Rinse salmon fillets, pat dry and remove any pin bones

2

Combine salt, pepper and chopped dill (optional) in a small bowl

3

Rub the mixture over both fillets, ensuring covering all areas, including the skin

4

Rub 4 - 5 Tbsp Blake Hill’s Wild Bergamot infused Raspberry Jam over entire fillets, skin included

5

Wrap each fillet in plastic wrap, make a few small holes on the skin side, and place in a baking dish, skin side down

6

Place something heavy on salmon fillets and let chill in the fridge for 24 hours to 3 days for maximum flavor

7

Remove baking dish from fridge, drain any liquid, remove salmon from plastic wrap, and wash thoroughly with cold water

8

Cut the fillets into thin slices - a long and sharp knife will achieve good cuts

9

Serve with soy sauce or tamari, on a bagel with cream cheese, or on toasted artisan breads and Enjoy!

Gravlax with Wild Bergamot & Raspberry

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