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Salmon Gravlax cranberry spread with cream cheese, cranberry sauce & wild honey

  • Preparation:
    25 minutes + 4 hours of salting time
  • Servings:
    4
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Arnaud Marchand
Arnaud Marchand Co-Owner Chef Chez Boulay – bistro boréal, Quebec City

Ingredients

Salmon

  • 1 salmon filet, about 1 lb. (450 g) cleaned, boneless and skinless
  • 1/2 cup (100 g) coarse salt
  • 1/4 cup (50 g) brown sugar or maple syrup
  • 1/2 cup (125 ml) pure cranberry juice, unsweetened

Oil sauce

  • 1/4 cup (65 ml) canola oil
  • 1/4 cup (65 ml) cranberry seed oil
  • 1/4 cup (65 ml) cranberry vinegar
  • 1 shallot, finely chopped
  • 30 ml (2 Tbsp.) fresh cranberries, halved
  • 4 chopped chives
  • Salt and pepper

Spread

  • 1/2 cup (125 ml) softened cream cheese
  • 1 Tbsp. (15 ml) finely chopped shallot
  • 1 Tbsp. (15 ml) finely chopped chives
  • 1 Tbsp. (15 ml) apple cider vinegar
  • Salt and pepper
  • 4 slices of country-style bread (loaf)
  • 1 cup (250 ml) arugula

Preparation

Salmon

  1. Place salmon filet in a container.
  2. Mix the coarse salt and brown sugar and put the mixture on the fish.
  3. Rub to cover the entire salmon.
  4. Add cranberry juice, cover and marinate for 4 hours in the refrigerator.
  5. Remove the fish from the marinade and allow to dry.
  6. Cut in thin slices and set aside.

Oil sauce

  1. In a bowl, mix all the ingredients together and adjust the seasoning.

Spread

  1. In a bowl, combine cream cheese, shallot, chives and vinegar. Season with salt and pepper.
  2. Spread the cream cheese mixture on slices of toasted bread.
  3. Add a few slices of cranberry salmon gravlax and a little oil sauce.
  4. Garnish with arugula.