This recipe is a great addition to any appetizer plate or served simply with crackers, pickled onion and some roasted red pepper cream cheese. It is served at our vineyard as part of the Salmon Trio Board. The richness of the salmon, the acidity of the charred lemon, the brightness stemming from the dill cream cheese and the pickled onion accompaniments are all carefully thought out components that pair particularly well with Riesling or L’Acadie Blanc Riesling.
Start this recipe about three days before you plan to serve.
• 3lbs salmon fillet
• 2 cups kosher salt
• 1 cup turbinado sugar
• 2 tsp grated fresh beet
• 2 tsp cracked pepper
• zest of 1 orange
• zest of 1 lemon
• 2 tsp fresh dill
• 1 cup Muscat Eau de vie
Stretch out two overlapping pieces of plastic wrap wide enough for your fish to sit on and then fold to close.
De-bone 3lbs salmon fillet, dry both sides and set skin side up on the plastic.
Sprinkle 1/4 of the sugar and salt on the skin side of the salmon and gently massage into the skin. Turn the fillets over and sprinkle 1/2 cup of salt and 1/2 cup of sugar over the fillets and gently massage in again. Add grated beet and gently massage in again. Add lemon and orange zest as well as cracked pepper and dill. Add the remaining salt and sugar and massage in again. Carefully pour 3/4 of the Muscat Eau de vie over the fillets and wrap tightly in the plastic wrap.
Wrap again in tinfoil and place skin side down on a sheet pan. Let sit at room temperature for about 4 hours to allow the curing process begin. Add another sheet pan on top with a weight to press and refrigerate. After 24 hours, remove the filets from the wrapping. Rewrap and add the remaining Muscat Eau de vie. Return to refrigerator skin side up and replace weight. After another 12-15 hours remove the fish from wrap and carefully remove dill and zest from the top.
Cut into thin strips with a sharp knife. Enjoy the beautiful colour and flavour of your Muscat and beetroot gravlax.