Recipes

Salmon gravlax with Givré

Ingredients for 4 servings

• One salmon filet
• 60 ml Givré, or more, depending on the size of the filet
• 60 g sugar
• 115 g salt
• Fresh ground pepper

Mayonnaise:

• 1 egg yolk
• 1 tsp mustard
• 250 ml sunflower oil or light olive oil
• 1/2 lemon
• Fresh chervil, chopped

Place salmon filet on a plate and drench with Givré Ice cider.

Mix together salt, sugar and pepper and sprinkle mixture over both sides of salmon filet.

Cover with plastic wrap and weigh down.

Refrigerate.

Turn fillet after twelve hours.

The salmon is ready after twenty-four to forty-eight hours.

Rinse the fish and wipe dry.

Serve in thin slices with homemade mayonnaise.

Mayonnaise: Blend egg yolk and mustard. Salt and pepper to taste. Pour oil in a thin stream while beating. Add lemon juice. Add fresh or dried chervil to taste.