Free shipping on orders of 60$ and more (QC/ON may exclude some regions)

recette, facile, gravlax, saumon




500g salmon fillet with skin

-1/2 cup coarse salt

-1/2 cup brown sugar

-2 oz of gin (Romeo's)

Zest of 1 lime

Gin Tonic Jelly

-1 cup of tonic

zest of 1 lime

-2 bags gelatin

-1/2 tbsp Firebarns Scotch Bonnet

-2 oz of gin (Romeo's)

In a glass dish, add the salmon skin side down. Mix the salt and brown sugar well and add it to the salmon. Pour the gin over the top of the salmon, seal and set aside in the refrigerator for 24 to 48 hours. (You can turn the salmon halfway through)

In a saucepan, add the gin and lime zest, bring to a boil and remove from heat, add the gin and gelatin. Mix well and pour onto a tray with about 1cm of rim (you can add plastic wrap to the tray before pouring the mixture to make it easier to cut). Place in the fridge for 1 to 2 hours until the jelly is set.

Cut the Gravlax into small cubes and cut the gin and tonic jelly into cubes of about the same size. Serve with lime peel.

Leave a comment