Scandinavian-style gravad lax



50 g Ardo Scandinavian-style herb mix
125 g Ardo Foglia spinach
125 g Ardo Wakame
20 cl sesame oil
1 salmon fillet (1.2 kg)
100 ml olive oil
2 kg coarse sea salt
200 g fine salt
200 g granulated sugar
2 ciabatta
Radishes, edible flowers


Gluten, Sesame, Fish


  1. Mix together the coarse salt, fine salt and sugar.
  2. Wrap the salmon fillet in this mixture and store in the refrigerator (24–48 h)
  3. Rinse off the salt and dry the salmon fillet.
  4. Cut in two and sprinkle with the Scandinavian-style herb mix, drizzle with olive oil and vacuum pack.
  5. Marinate for at least one day.
  6. Cook the foglia spinach together with the wakame in salted water. Drain and mix with the sesame oil
  7. and some cooking liquid.
  8. Add gelling agent and leave to cool. (gellan gum 10 g/l)
  9. Blend into a homogeneous sprayable ointment. paste.
  10. Make ciabatta crostinis.
  11. Cut thin slices of salmon and top with toast, decorate with the garnishes.
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