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Truffle Black Gravlax with Truffle Honey
4
Convives
20
Préparation (min.)
Ingrédients
- Salmon Gravlax
- 500 g of fresh salmon fillet, skinless and boneless
- 50 g of coarse salt
- 30 g of brown sugar
- 1 tablespoon of chopped fresh dill
- 1 tablespoon of crushed pink peppercorns
- 1 tablespoon of extra virgin olive oil with black truffle from Plantin
- Finishing and plating
- Some slices of black truffle from Périgord Plantin (in season)
- Or Extra black truffles - 25g (out of season)
- 1 teaspoon of acacia honey with summer truffle from Plantin
- A drizzle of fresh lemon juice
- A few sprigs of dill for decoration
- Whole pink peppercorns for the finishing touch
Nordic delicacy meets the scent of black truffle
Truffle salmon gravlax is a flagship preparation of modern gastronomy, inspired by Nordic traditions. This truffle gravlax recipe truly highlights the finesse of raw salmon thanks to a dry marinade made of salt and sugar, which gives a melting flesh with a slightly firmer texture.
The addition of black truffle brings elegant woody notes, and the truffle honey creates a delightful sweet and salty balance. After a well-respected resting time, the salmon develops delicate aromas and a well-balanced briny flavor.
Ideal as a festive truffle salmon starter, this dish appeals with its seemingly simple yet refined nature. The fine slicing of the gravlax really enhances each bite, offering a tasting experience that is both gentle and indulgent.
This recipe is also a chic alternative to classic smoked salmon, clearly showcasing the difference between gravlax and smoked salmon, with a more tender texture and a more natural taste.
The addition of black truffle brings elegant woody notes, and the truffle honey creates a delightful sweet and salty balance. After a well-respected resting time, the salmon develops delicate aromas and a well-balanced briny flavor.
Ideal as a festive truffle salmon starter, this dish appeals with its seemingly simple yet refined nature. The fine slicing of the gravlax really enhances each bite, offering a tasting experience that is both gentle and indulgent.
This recipe is also a chic alternative to classic smoked salmon, clearly showcasing the difference between gravlax and smoked salmon, with a more tender texture and a more natural taste.
Cuisinez cette recette avec les produits Plantin
Préparation
Prepare the Marinade
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. This step illustrates the gravlax technique (salt + sugar), essential for the success of the truffle gravlax recipe. Spread a thin layer of this mixture on a dish, place the salmon on top, and then completely cover it with the remaining marinade.
Let it Marinate
Wrap the salmon tightly in plastic wrap and let it rest in the refrigerator for 24 hours. This maturation time is essential to firm up the flesh and develop the flavors. This dry marinating phase allows the fish to absorb the subtle aromas of black truffle and fresh herbs.
Rinse and Dry
After the resting time, gently rinse the salmon under a stream of cold water to remove excess salt and spices. Carefully dry it using paper towels. This step helps control the salt/sugar balance and achieve a melting and silky texture.
Plate and Flavor
Thinly slice the gravlax. 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 slices of fresh black truffle. Finish with a few sprigs of dill and pink peppercorns for a gourmet gravlax presentation.
Astuce(s) du Chef Plantin
- For a more intense flavor, add the black truffle slices to the gravlax a few hours before serving.
- Serve this dish with lightly toasted bread or warm blinis.
- You can also turn this recipe into a festive appetizer by presenting it as mini bites on toasts.
Pour aller plus loin
What is the difference between gravlax and smoked salmon?
Gravlax is salmon marinated in a mixture of salt, sugar, and spices, while smoked salmon is preserved by smoking. Gravlax retains a fresher and more delicate texture.
How long does it take to prepare homemade gravlax?
Gravlax typically requires 24 to 48 hours of marinating in the refrigerator for the salt and sugar to penetrate the salmon's flesh and develop its flavors.
What truffle to use with gravlax salmon?
Black truffle is ideal with gravlax salmon. Its woody notes add depth without overpowering the delicacy of the fish.
How to slice gravlax for serving?
Gravlax should be sliced very thinly, on the bias, using a long, sharp knife to preserve the melt-in-your-mouth texture of the salmon.
