Salmon gravlax makes amazing food art!

I am obsessed with Gravlax and I like to do them at home, this way I can play around with the flavours creating amazing fusion and go back to classic from time to time. This one here today is a simple classic. Cured with sugar, salt and lemon zest. LOADS!
And then I created this plate that looks beautiful to me.  ðŸ™‚ So pleased, I’ll just give myself a pat on the back. 🙂
I used toasted 5 seeds bread to make the base. Cut out a couple spices of dragon fruit and then tried to mock it using caviar and radish. 😛 Still very pretty.
The sweetness from the pineapple goes perfectly with the salmon gravlax cutting through the sharpness of each other, totally made for crazy about each other and you’ll fall for them too.
Shaved tasty cheese placed here and there…next goes the sauce!! a grainy mustard yoghurt sauce with a little lemon juice just to tie everything together. Curly parsley to finalise the dish and we are done!

There is a lot of love that goes into the making of a salmon gravlax. Its delicate so be careful when you are curing it. The skin is discarded so don’t worry too much about it.

Use a very sharp knife!

After the curing process, the gravlax will become firm, quite firm and this means slicing thinly will become very easy.

The colour will also deepen each week. I like to let it sit in the fridge for 2 weeks normally. This one is particular has been cured for 1 week. You can put a couple of beet root slices and that will colour your this pink. Its amazing things you can do with food.


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