Starter

Salmon gravlax with hibiscus jelly and Corsican clementine

Salmon cured in the refrigerator for 48 hours, served on hibiscus jelly with a few touches of Corsican clementine jam.

Total time
3017 min
Budget
Premium
Difficulty
Easy
Servings
4 people
Salmon gravlax on hibiscus jelly with Corsican clementine jam
We presented this salmon gravlax recipe on Télématin, France 2, in November 2022. Hibiscus jelly and Corsican clementine jam accompany the cured salmon in a festive starter that combines saltiness, citrus acidity and the floral notes of hibiscus. Prepare the salmon two days ahead. Make the jelly afterwards, before plating.

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Ingredients

4 pers.

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Salmon gravlax

Hibiscus jelly

Plating

Maison Perrotte · Sélectionnez nos produits à acheter pour cette recette

  • Corsican clementine SignaturePoids - 210g
    Qty: 19,99 €
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Selection total 9,99 €

Step by step

Method

Follow each step in order.

Active preparation
25 min
Cooking
12 min
Resting
2980 min

Salmon gravlax

  1. 1

    Prepare the salmon

    Remove the pin bones with clean tweezers and pat the salmon dry with kitchen paper. Keep it chilled during preparation.

  2. 2

    Season and wrap

    Coat the fish with the mixture of salt, sugar and pepper. Line a large dish with cling film. Place the dill against the skin side, lay the salmon skin-side down and wrap the film tightly around it. Place a weight on top of the salmon.

  3. 3

    Cure for 48 hours

    Refrigerate the salmon for 48 hours. Turn it over each day and discard any liquid released.

Hibiscus jelly

  1. 4

    Heat the water

    On the day of serving, bring the water to the boil, then add the hibiscus flowers.

  2. 5

    Infuse and cool

    Leave the flowers to infuse for 20 minutes, then strain. Allow the infusion to cool before adding the agar-agar. Allow about 40 additional minutes for cooling.

  3. 6

    Make the jelly

    Stir the agar-agar and lemon juice into the cold infusion. Bring back to the boil while stirring, then cook for 2 minutes.

  4. 7

    Pour and leave to set

    Pour a thin layer of the still-liquid jelly into the bottom of the plates. Leave to set and cool, then refrigerate. Allow about 40 minutes.

Salmon gravlax

  1. 8

    Slice the gravlax

    Wipe the salmon with kitchen paper to remove the salt, without rinsing it under water. Cut into thin slices, as for carpaccio, separating the flesh from the skin.

Plating

  1. 9

    Plate the dish

    Arrange one or two pieces of gravlax on the set, cold jelly. Add two or three small touches of Corsican clementine jam and serve chilled.