- 1 filet of 2.25 lb. (1 kg) salmon trout
- 1/2 cup (100 g) coarse salt
- 1/3 cup (75 g) brown sugar
- 3/4 cup (75 g) chopped dried cranberries
- 3 Tbsp. (50 ml) Quebec gin, preferably
- 3 Tbsp. (50 ml) cranberry juice
- 1 bunch chopped dill
- Zest of 1 lemon
- 1/3 cup (75 g) chopped white onion
- 1/3 cup (75 g) chopped red onion
- 3 tablespoons (25 g) daisy (or caper) buttons
- 1/2 cup cranberry juice
- 1/2 cup olive oil
- 1/2 bunch of mint
- Clean the trout filet by removing the bones but keeping the skin on the fish.
- Place the fish on a rack with a plate underneath, placing it skin side down.
- Spread salt over the entire filet and sprinkle with the brown sugar.
- Add chopped cranberries, drizzle with gin and cranberry juice and spread chopped dill and lemon peel over the fish meat.
- Marinate in the refrigerator for 24 hours.
- After 24 hours, remove the filet from the fridge, remove the marinade and rinse quickly.
- Wipe with paper towels.
- Using a sharp knife, remove the skin from the filet by passing the blade between the skin and the flesh.
- Cut into thin slices as if they were smoked salmon. Or leave the trout whole and slice without cutting the skin for a buffet-style presentation as in the photo.
- Mix the chopped onions with all other ingredients and marinate for 24 hours.
If desired, you can turn your gravlax filet into candied gravlax.
To do this, once the filet is out of the coarse salt mixture and wiped, you must let it dry for 2 hours in the fridge, covered with chopped dill and chopped dried cranberries. Then place the filet in olive oil bath another 3 hours in the fridge. Remove from the fridge, remove the excess dill and cranberries and serve. In the Nordic countries, gravlax is served with an onion marinade that adds a crunch to this appetizer.