Picture British Columbia’s west coast and thoughts of salmon won’t be far behind. Executive Chef Warren Barr’s recipe for a 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.
- Salt 1 cup
- Sugar 1 cup
- Orange finely grated zest of 1
- Grapefruit finely grated zest of 1/2
- Lemon finely grated zest of 1
- Lime finely grated zest of 1
- Fennel Seeds 1 Tbs, toasted, crushed
- Dill 2 sprigs, leaves only, chopped
- Fresh Coho or Sockeye Salmon 1 side
- In a small non-reactive bowl, combine all the ingredients, except the salmon, and mix well. This is the cure.
- 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.
- Rinse off the cure, then put the salmon back on the tray and leave it uncovered in the fridge to air-dry overnight.
- Slice the salmon thinly, being sure to leave the skin behind. Serve with crackers, bread, cream cheese, capers, red onions, and pickles.
Excerpted from The Wickaninnish Cookbook: Rustic Elegance on Nature’s Edge by The Wickaninnish Inn. Copyright © 2018 Wickaninnish Inn. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.