Tartine Salmon Gravlax

The day before:

Prepare the fish:

1. Remove any skin and bones from the fish.
2. Then, carefully remove the greyish part of the fish, on the side of the salmon where the skin is. This ensures that the slices look better when cut.
3. Grate the beetroot coarsely. Add the salt and the La Perruche brown sugar.
4. Place half the marinade in a large dish.
5. Add the salmon fillet and cover with the rest of the mixture.
6. Cover with cling film and leave the salmon to marinate overnight.

 On the day:

1. Mix the fromage frais with the chives, chopped dill and lemon zest.
2. Remove the salmon, rinse it under cold running water and pat it dry with kitchen roll.
3. Cut the salmon into thin slices and set it aside in the fridge.

 Preparing the dish:

1. Toast the slices of bread.
2. Spread them generously with the herby fromage frais.
3. Top with some nice slices of the marinated salmon.
4. Finish with a few capers, crushed pink peppercorns and fresh herbs.
5. Serve with a squeeze of fresh lemon.

Enjoy! Your salmon gravlax and beetroot tartine is ready! It combines the flavours of the land and the sea to produce a surprising and delicious result. This quick and easy open sandwich recipe is ideal as an original starter or a chic nibble with drinks.

The salmon gravlax, carefully prepared following our instructions, offers a melt-in-the-mouth texture and a unique flavour enhanced by the sweetness of the beetroot.

Use our Cassonade la Perruche granulated brown sugar for best results. The success of this dish lies in the balance of flavours and the quality of the preparation. If you want to discover or rediscover salmon gravlax salmon, this is the recipe to try.