Dill-cured salmon gravlax and blini kit
Gravlax is simple to prepare but it does take a bit of time - and makes a mess. Best leave it to us, really. We make a curing rub out of sugar, salt, chopped dill and coarsely ground black pepper and use to coat, the raw Tassie salmon. We then wrap the fish tightly and weigh it down overnight - as it cures, it loses a bit of moisture, firming up the flesh and taking on the lovely herby sweetness of the cure. We wipe off the excess cure and vacuum-seal it for you to slice as you need it.
This year the gravlax comes with horseradish-dill cream and a chive blini mix for a complete canape or brunch solution.
This classic combination goes perfectly with a Champagne for brunch or festive canapés.
The kit is complete but you can add a sprig of dill or salmon roe to the blini if you like.
Frozen product, defrost in the refridgerator. Once defrosted, consume within 48 hours.Defrost fully, pat dry the gravlax before slicing finely with a sharp knife.
CANAPE: prepare your blinis as per packet instructions, cut a small corner in the horseradish dill-cream sachet and pipe onto the blini then top with a piece of sliced gravlax as the perfect festive canape
BREAKFAST/BRUNCH: fry larger blinis and top with sliced gravlax, avocado, horseradish dill-cream and a squeeze of lemon.