Prep. time: 15 minutes
Cooking time: None
Refrigeration time: 24 hours (12 + 12 hours)

Recipe by Olivier Perret, Renoir‘s Chef at the Sofitel Montréal le Carré Doré

(1) Tips
A press can be improvised by placing a baking sheet on top of the salmon and weighing it down with heavy food cans.

1.  Make a marinade with the zest of 1 lime and the lime juice, the ginger, lemongrass, maple sugar, cilantro, cardamom seeds, and salt.
2. Rub the salmon fillets with the marinade, transfer to a rack and press (1). Refrigerate for 12 hours.
3. Remove the weight. Rinse and rub the salmon immediately under water to remove the salt and spices. Refrigerate the fillets for another 12 hours. The gravlax is then ready.

Lemon cream

1. Blend the sour cream with the zest of 1 lime and the juice of the lemon. Salt and pepper.

Serving suggestion

1. Line a serving plate with lamb’s lettuce or endives.
2. Arrange the gravlax for presentation, garnished with salmon caviar. Serve with the lemon cream.