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Gravlax with Black Truffle and Truffle Honey
> Estimated gourmet budget for the entire recipe: âŹ20â25 per person
Ingredients
Salmon Gravlax
> 500 g fresh salmon fillet, skinless and boneless
> 50 g coarse salt
> 30 g brown sugar
> 1 tbsp finely chopped fresh dill
> 1 tbsp crushed pink peppercorns
> 1 tbsp extra virgin olive oil with black truffle (Plantin)
Finishing and plating
> A few slices of PĂ©rigord black truffle (Plantin)
> 1 tsp acacia honey with summer truffle (Plantin)
> A drizzle of fresh lemon juice
> A few sprigs of dill for garnish
> Whole pink peppercorns for the final touch
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Nordic delicacy meets the scent of black truffle
This black truffle gravlax embodies the elegance of Scandinavian craftsmanship enhanced by the finesse of Plantin products. The softness of the marinated salmon blends with the deep, woody notes of black truffle, accented by a touch of truffle honey for a perfect balance of freshness, creaminess, and aromatic intensity.
An exceptional dish that is both simple and spectacular.
Cook this recipe with Plantin products
Preparation of Gravlax with Black Truffle and Truffle Honey
In a bowl, mix the coarse salt, brown sugar, chopped dill, and pink peppercorns. Add a drizzle of black truffle olive oil for an intense aromatic touch. Spread a thin layer of this mixture on a dish, place the salmon on top, then completely cover it with the remaining marinade.
Wrap the salmon tightly with plastic wrap and let it rest in the refrigerator for 24 hours. This crucial step allows the fish to firm up and absorb the subtle flavors of black truffle and fresh herbs.
After resting, gently rinse the salmon under cold running water to remove excess salt and spices. Pat it dry carefully with paper towels. You will get a silky, melt-in-the-mouth texture.
Slice the gravlax thinly. Arrange the slices harmoniously on a slate platter. Drizzle with black truffle olive oil, add a few drops of truffled acacia honey, and sprinkle with fresh black truffle shavings. Finish with a few sprigs of dill and pink peppercorns.
Chef Plantinâs tip(s)
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For a more intense flavor, add the black truffle slices to the gravlax a few hours before serving.
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Serve this dish with lightly toasted bread or warm blinis.
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You can also turn this recipe into a festive appetizer by presenting it as mini-bites on toasts.
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