Gravlax Foodsaver
8
Portions: 8
Preparation: 24 minutes
The holidays are just around the corner and I have the perfect recipe / gift idea for you! There isn’t a recipe that feels more like the Holidays then a gravlax, am I right? This time, I am giving you the easiest recipe of all, using the Foodsaver vacuum system. You can prepare it up to 2 weeks in advance, saving you so much time when the time comes to host or visit the family!
Gravlax Foodsaver
8
Portions: 8
Preparation: 24 minutes
Waiting time: 36 à 48 hours
The holidays are just around the corner and I have the perfect recipe / gift idea for you! There isn’t a recipe that feels more like the Holidays then a gravlax, am I right? This time, I am giving you the easiest recipe of all, using the Foodsaver vacuum system. You can prepare it up to 2 weeks in advance, saving you so much time when the time comes to host or visit the family!
Gravlax Foodsaver
Ingredients
For the gravlax:
1/2 cup (125 ml) salted herb condiment*
1/2 cup (125 ml) maple syrup
1/2 tsp (3 ml) pickling salt
Fresh dill, to taste
1 c. tsp (5 ml) pepper corn
1 salmon filet of 500g
For the cheese mousse:
227g (one tub) whipped creamcheese
The zest of one lemon
The juice of one lemon
2 tbsp (30 ml) chive, minced
1/2 tsp (3 ml) sea salt
2 tsp (10 ml) maple syrup
Freshly ground pepper, to taste
For the croutons:
3 bagels
2 tbsp (30 ml) olive oil
Sea salt, to taste
Crushed pink pepper, to taste
The salted herbs are located in the fruit and vegetable section at your grocer.
1/2 cup (125 ml) salted herb condiment*
1/2 cup (125 ml) maple syrup
1/2 tsp (3 ml) pickling salt
Fresh dill, to taste
1 c. tsp (5 ml) pepper corn
1 salmon filet of 500g
For the cheese mousse:
227g (one tub) whipped creamcheese
The zest of one lemon
The juice of one lemon
2 tbsp (30 ml) chive, minced
1/2 tsp (3 ml) sea salt
2 tsp (10 ml) maple syrup
Freshly ground pepper, to taste
For the croutons:
3 bagels
2 tbsp (30 ml) olive oil
Sea salt, to taste
Crushed pink pepper, to taste
The salted herbs are located in the fruit and vegetable section at your grocer.
Steps
For the gravlax:
1. Drain the herbs to remove all the water.
2. In a bowl, mix together the herbs, the maple syrup, the salt and the pepper corns.
3. Transfer the salmon filet to a sous vide bag.
4. Pour the sweet and salty mixture in the bag with the salmon and add the dill.
5. Make sure to clean the first inch of the bag and seal it according to your Food Saver machine instructions.
6. Refrigerate between 36 and 48 hours.
7. When ready to to cut, rince and pat dry with a paper towel.
8. Discarding the skin, slice as tin as you can and serve with the cheese mousse and the bagel croutons.
For the cheese mousse:
1. Mix all ingredients together and keep aside.
For the croutons:
1. Preheat the oven to 325°F.
2. Slice the bagels in tin slices.
3. Brush the croutons with the olive oil and add a bit of sea salt and pink pepper.
4. Bake until golden brown, about 15 minutes.
Serve all together with a glass of champagne or wine!
1. Drain the herbs to remove all the water.
2. In a bowl, mix together the herbs, the maple syrup, the salt and the pepper corns.
3. Transfer the salmon filet to a sous vide bag.
4. Pour the sweet and salty mixture in the bag with the salmon and add the dill.
5. Make sure to clean the first inch of the bag and seal it according to your Food Saver machine instructions.
6. Refrigerate between 36 and 48 hours.
7. When ready to to cut, rince and pat dry with a paper towel.
8. Discarding the skin, slice as tin as you can and serve with the cheese mousse and the bagel croutons.
For the cheese mousse:
1. Mix all ingredients together and keep aside.
For the croutons:
1. Preheat the oven to 325°F.
2. Slice the bagels in tin slices.
3. Brush the croutons with the olive oil and add a bit of sea salt and pink pepper.
4. Bake until golden brown, about 15 minutes.
Serve all together with a glass of champagne or wine!
