HANOS catering wholesale
Become a customer
Foodxperience

Graved lax with sour cream and caviar

This dish consists of gravlax, caviar, sour cream, and dill oil.

Ingredients

1kgSea salt
1salmon fillet side
5Black peppercorns
1kgSugar
40gegg white powder
60gDill

1Unsweetened whipped cream
1Crème fraîche
Salt

2Arbequina olive oil
1bunch of dill

1tin of Caviar Baerii Classic Steurhoeve

Preparation

  1. Mix the sugar, salt, and peppercorns together.
  2. Sprinkle a layer on a tray.
  3. Place the skinless salmon fillet on top.
  4. Cover the salmon fillet again with the cure.
  5. Let it cure in the refrigerator for 24 hours.
  6. Rinse the salmon well.
  7. Chop the dill and mix it with the egg white powder.
  8. Cut the salmon into long strips about 1 cm wide.
  9. Sprinkle all sides with the dill mixture.
  10. Place the strips on cling film, stack them, and roll tightly.
  11. Refrigerate overnight.

  1. Whip the cream until it has the thickness of yogurt.
  2. Fold in the crème fraîche.
  3. Season with salt.

  1. Heat the olive oil to about 40°C.
  2. Blend together with the dill until smooth.

  1. Cut a slice of the salmon roll about 1 cm thick.
  2. Spoon a layer of the cream onto the plate.
  3. Place the slice of salmon roll in the center of the sour cream.
  4. Add a little caviar around it.
  5. Finally, spoon the dill oil around the dish.