Gravlax salmon


1 fresh salmon filet (600 g)

4 Tbsp (60 mL) coarse grey salt

4 Tbsp (60 mL) peppercorn roughly grounded

2 Tbsp (30 mL) sugar

8 branches of fresh dill

4 Tbsp (60 mL) Maison Orphée Organic Extra Virgin Olive oil

1 small sweet onion, thinly sliced

1 lemon, quartered

Capers to taste

Maison Orphée Fleur de Sel


Place the salmon filet on a cooking foil. Mix salt, pepper and sugar together and coat the salmon with this mixture (underneath and on top). Put 4 dill sprigs on top and 4 underneath and close the cooking foil. Put the salmon on a chopping board and put something heavy on top (a brick for example). Put the fish in the refrigerator for 5 hours. Unpack the salmon and remove the mixture with a knife (do not clean the fish under water). Cut the salmon in thin slices and place on plates. Drizzle with olive oil, put a little bit of Fleur de Sel, onions, lemon and capers. Enjoy.