You've never done gravlax, thinking it's complicated?!!
Hey, think again, it's sooooooooo simple!!!
You just have to plan it in advance since you have to let it brine for at least 48 hours... but I repeat, it's as simple as pie!
Here is my recipe.
1 salmon fillet (about 1 inch thick mascot! Hahahaha our employee Marie-Josée is nicknamed the mascot, because she is really small and she has tiny thumbs 😂) But seriously about 1 inch thick. The ideal thickness is often found between the tail and the center of the salmon.
½ cup coarse salt
½ cup sugar of your choice
3 tbsp. tablespoon ranch mix
Cut the salmon fillet in half and set aside.
Combine salt, sugar and ranch mix
Place a piece of fillet on a cellophane paper and put a good amount of this mixture on the fillet. Cover with the other half of the fillet, skin side up (the salmon should be flesh to flesh).
Wrap all the salmon in cellophane paper. Place in a dish or cookie sheet, as the salmon will release water. It is important to put a weight on it (ex: board with 2 cans on top or any other object that will make a weight)
Refrigerate 48 hrs to 72 hrs.
Remove cellophane paper and rinse the two pieces of salmon well and pat dry.
Slice the salmon very thin and serve on a crouton or a cracker.
I like to serve with this avocado spread.
1 mashed avocado
Juice of 1/2 lemon
Capers to taste
Finely chopped red onions, quantity to taste
Mix all ingredients together.