Our Chefs' Recipes

Gin-Cured Salmon Gravlax

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Gin-Cured Salmon Gravlax


INGREDIENTS (serves 4)

For the gravlax

  • 700 g salmon with the skin on
  • ½ bunch cilantro
  • ½ bunch tarragon
  • 1 bunch dill
  • 60 ml gin
  • 100 ml salt
  • 100 ml sugar
  • 30 ml pepper


For the granita

  • 1 cucumber, coarsely chopped
  • 2 lemons, squeezed
  • 60 ml gin
  • 1 sprig tarragon (leaves only)
  • 5 sprigs cilantro (leaves only)
  • ½ clove garlic
  • 1 pinch salt


For the sauce

  • 250 ml sour cream
  • 5 ml Dijon mustard
  • 4 sprigs cilantro, finely chopped
  • 1 lime (zest and juice)
  • 30 ml honey
  • Salt and pepper



  • Mix the sugar, salt and pepper. Spread over the salmon on the flesh side.


  • Sprinkled the herbs on top.


  • Add the gin and wrap the fish well so that liquid does not run out (vacuum pack if possible).


  • Refrigerate the fish, flesh side down, weighed down by a heavy object, for at least 24 hours, but ideally 48.


  • Peel the cucumber, cut in chunks and put in a blender with the rest of the granita ingredients.


  • Blend into a smooth purée. Pour the purée into an airtight container and put in the freezer. Break up the crystals with a fork every hour for the next three hours to obtain a granita texture.


  • Finely chop the cilantro, then mix all the sauce ingredients.


  • Serve very cold (ideally on cold plates) to keep the granita from melting too quickly.




Alix Grenier

Chef at L'Avantage


Find out more about fine cuisine at Le Groupe Maurice.

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