Sous vide gravlax with dill and cucumber
by Agnar Sverrisson
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Ingredients
Fish & Shellfish
1kg side of salmon
Store Cupboard
300g of salt
300g of sugar
salt
10g of fresh horseradish, finely grated
Fruit & Vegetables
3 lemons, zest only
1 apple
1 cucumber
1 tbsp of sorrel, sliced julienne
20ml of lemon juice
Spices & Dried Herbs
1 tbsp of dill seeds
1 tbsp of fennel powder
chopped dill
wood sorrel
Oils & Vinegars
olive oil
2 tbsp of Chardonnay vinegar
olive oil
Dairy
100g of yoghurt
Bakery
8 slices of dark rye bread
Speciality Ingredients
dulse
dulse powder