Terre Exotique Gravlax Spice Blend with Timur Pepper 60g

Lemony, acidic and herby, this was created to make the prep of gravlax marinades and other fish dishes super easy. The Timur berry added to the blend gives a tangy burst to your dishes, as well as a gorgeous colour.

Gravlax recipe:

Remove any potential bones and pat dry your salmon fillet with a paper towel. Rub the flesh of the fish with the gravlax blend.
Take an airtight bag or a wax-coated cloth and put a few spoonfuls of the blend in the bottom.
Place the fillet in the bag and cover it with the remaining blend. Close the bag tightly.
Place the bag on a flat surface and place a plate on top to slightly press it down.
Let it marinate in the refrigerator for 24 hours, then cut your salmon into very thin slices.
Serve as an appetizer or an entrée on blinis with whipped cream cheese and a drizzle of lemon juice.

 

Other uses:

Barbeque cod: marinate your fillets of cod in 2 tablespoons of gravlax mix for a few hours before grilling your fish on the barbeque;
Brunch smoked salmon toast: spread some cream cheese on toast, add some smoked salmon and sprinkle with a couple of pinches of gravlax mix;
Fish stock: add a tablespoon of this gravlax mix to your fish stock;
Dips: sprinkle 2 teaspoons of gravlax mix into Greek yoghurt or cream cheese;
Lamb gravlax: rub your lamb with this gravlax mix and leave to marinate overnight, or for at least 8 hours before cooking.