House cured grav lox. Made many times at fine dining restaurant and are the best I've had
Toast spices and crush to a medium grind. Mortar and pestle is best way to maximize flavors.
Mix cooled, toasted spices with sugar and salt.
In hotel or deep container place salmon skin side down and cover completely with the spiced mix. Allow to sit overnight. There should be a noticeable change in color and texture but still moist flesh. Rinse salmon well and submerge in oil blend for another 24 hours. Remove salmon from oil and pat dry with towel. MUST be dry! Generously cover salmon with honey dijon and sprinkle dill to form a solid coat but no more than will stick. Wrap sides in cling wrap and allow to set for at least a few hours. For service slice thinly as needed and serve with garnishes of red onion, caper, chopped egg and creme fraiche
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (41g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 140 | ||
Calories from Fat: 30 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.5mg | 0 % | |
Potassium 269.3mg | 7 % | |
Total Carbohydrate 30.7g | 9 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 25.9g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 140
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