THE WICKANINNISH INN’S SALMON GRAVLAX
Picture British Columbia’s West Coast and thoughts of salmon won’t be far behind. Wickaninnish Inn Executive Chef Warren Barr’s recipes for simple but flavourful gravlax makes the most of the bountiful and sustainable wild fish. Perfect for canapés or as part of a seafood charcuterie platter, this is one party dish you will make again and again.
- Yield: Serves 8 to 10
1 cup (145 g) salt
1 cup (200 g) sugar
Finely grated zest of 1 orange
Finely grated zest of ½ grapefruit
Finely grated zest of 1 lemon
Finely grated zest of 1 lime
1 tbsp (5 g) toasted fennel seeds, crushed
2 sprigs dill, leaves only, chopped
1 side fresh coho or sockeye salmon
1. In a small non-reactive bowl, combine all the ingredients, except the salmon, and mix well. This is the cure.
2. Remove the pin bones from the salmon. Rub the cure onto both sides of the salmon, making sure the flesh is completely covered. (You may not use all of the cure mixture.) Wrap the salmon tightly in plastic wrap and store on a tray in the fridge for 6 to 8 hours.
3. Rinse off the cure, then put the salmon back on the tray and leave it uncovered in the fridge to air-dry overnight.
4. Slice the salmon thinly, being sure to leave the skin behind. Serve with crackers, bread, cream cheese, capers, red onions and pickles.