If you’re in the mood for a sophisticated, colorful, and vibrant appetizer, homemade salmon gravlax is a marvel of simplicity and flavor. In this updated version, kiwi adds a tangy and exotic touch, pink peppercorns excite the taste buds, and dill subtly enhances the entire dish. This recipe is perfect for holiday meals or indulgent family Sundays, yet it remains easy and quick to prepare.<\/p>\n
For 2 servings:
\n– Fresh salmon fillet: 300g
\n– Kiwi: 1 piece
\n– Pink peppercorns: 1 tablespoon
\n– Dill: 1 tablespoon
\n– Olive oil: 1 tablespoon
\n– Coarse salt: 2 tablespoons
\n– Brown sugar: 2 tablespoons
\n– Pepper: 1 pinch<\/p>\n
Total time: 24 hours 10 minutes
\n– Prep time: 10 minutes
\n– Cook time: 0 minutes<\/p>\n
\nCombine the salt, brown sugar, lightly crushed pink peppercorns, and dill. Lay the salmon fillet in a dish and cover it with the mixture. Wrap it up with plastic film and let it marinate in the refrigerator for 24 hours.<\/p>\n
\nQuickly rinse the salmon under cold running water, then pat it dry. Dice the kiwi into small cubes. Slice the salmon very thinly into carpaccio and arrange it on a plate.<\/p>\n
\nTop the salmon with kiwi cubes, a drizzle of olive oil, a few pink peppercorns, and some fresh dill. Serve chilled, accompanied by country bread or blinis.<\/p>\n\n\n