Préparation - 20 minutes (48 hours for maceration)
- 125 mL (½ cup) grey salt
- 125 mL (½ cup) brown sugar
- 2 salmon fillets of about 800 g (1 ¾ lb) each * with skin
- 20 ml (4 tsp.)Favuzzi Fennel pollen
- Freshly ground pepper
* Choose fillets of medium thickness. If they are too thick, the salt and sugar will not penetrate as much, and if they are too thin, they will be difficult to cut. Choose the fillets to be as fresh as possible.
- 250 mL (1 cup) sour cream or plain Greek yogurt
- 2.5 ml (1/2 tsp.) Favuzzi Lemon & Salt
- 2.5 ml (1/2 tsp.) Favuzzi Fennel pollen
- Pepper to taste
- Zest of one lime
- Grilled slices of pumpernickel
- Francisco Gomez Black extra-virgin olive oil
- Remove all the bones of the fillets.
- Mix salt and sugar and sprinkle the bottom of a dish that is about the size of the salmon. Cover the flesh side of each fillet with a thin layer of fennel pollen and add pepper to taste.
- Place a piece of salmon in the dish, skin side down, and sprinkle generously with the mixture of salt and sugar. Cover with the second piece of salmon, skin side up and sprinkle the salmon with the rest of the mixture of salt and sugar.
- Cover with aluminum foil and place on the very light weight as a cutting board or a can. Throw away any water lost from the fish in the first 4-5 hours of refrigeration. Keep the Gravlax in the refrigerator for 48 hours, turning the fillets at least twice (so that the top fillet becomes the bottom one and vice-versa).
- To serve, remove the fish from the refrigerator and rinse to remove all seasonings. Blot excess water and using a sharp knife, slice the salmon finely, beginning with the large end of the fillet. Drizzle with extra-virgin olive oil.
- Put cream or yogurt in a bowl and add the seasonings. If using Greek yogurt, simply mix to incorporate all ingredients together, and if using cream, beat the mixture until solid peaks form.
- Spread a small amount of cream on toasted pumpernickel bread and garnish with slices of Gravlax.