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.
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Two 2-3 lb salmon fillets with skin on (recommend previously frozen fish as helpts eliminate their microorganisms)
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1/3 cup salt
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2 Tbsp black pepper
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¼ cup dill, freshly chopped
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Blake Hill’s Raspberry with Wild Bergamot Jam
Instructions.
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1
Rinse salmon fillets, pat dry and remove any pin bones
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2
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
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3
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
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4
Place something heavy on salmon fillets and chill in fridge for 24 hours to 3 days for maximum flavor
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5
Remove from fridge, drain any liquid, remove salmon from wrap, and wash thoroughly with cold water
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6
With a long, sharp knife, cut fillets into thin slices
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7
Serve with soy sauce or tamari, on a bagel with crema cheese, or simply toasted artisan bread ~ and Enjoy!
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8
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!
