Dégustez un savoureux mocktail aux épices de saison lors de votre prochain apéritif automnal
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Our spices in a bag
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Texte 2
Add a touch of the Mediterranean with this blend, ideal as a sauce or at the end of cooking.
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Texte 2
More than 50 large-format products in an economical and practical kraft bag.
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Une alliance parfaite entre l'ail et le piment qui donnera vie à vos plats avec une intensité envoûtante.
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salts
Our exceptional Albert Ménès salts are real little jewels with bright colours and original flavours.
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Texte 2
Let yourself be tempted by our quality seafood, carefully selected for you.
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Texte 2
A real alternative to traditional spices, these accompaniments will enhance the flavour of your favourite dishes.
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-
-
Our spices in a bag
-
-
-
Our spices in a bag
-
-
-
Texte 2
Add a touch of the Mediterranean with this blend, ideal as a sauce or at the end of cooking.
-
-
Texte 2
More than 50 large-format products in an economical and practical kraft bag.
-
-
-
-
-
Catégories
-
-
-
Texte 2
Une alliance parfaite entre l'ail et le piment qui donnera vie à vos plats avec une intensité envoûtante.
-
-
salts
Our exceptional Albert Ménès salts are real little jewels with bright colours and original flavours.
-
-
-
-
-
-
Texte 2
Let yourself be tempted by our quality seafood, carefully selected for you.
-
-
Texte 2
A real alternative to traditional spices, these accompaniments will enhance the flavour of your favourite dishes.
-
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Gravlax salmon
Albert Ménès offers you the recipe for authentic gravlax salmon; a recipe close to smoked salmon but more flavorful and tender, and all homemade ! Get your aprons ready...
For 4 people
Difficulty: Easy
Preparation: 30 min
Marinating: 10 to 12 hours
Ingredients500g of salmon A generous pinch of whole coriander seeds by Albert Ménès A generous pinch of dill by Albert Ménès 1 teaspoon of green anise seeds A pinch of black Kampot pepper by Albert Ménès 50g of coarse salt 20g of brown sugar
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Preparation
Toast all the spices in a pan over low heat for a few minutes, stirring constantly. Allow them to cool, then crush these toasted spices. Mix them in a bowl with the coarse salt, brown sugar, and dill until you get a mixture with a nice consistency.
Line a shallow dish with plastic wrap. Pour half of the spice mixture into it. Place the salmon fillet on top. Cover the salmon fillet with the remaining spice mixture. The fish should be evenly coated with the salt.
Fold the plastic wrap over the spice mixture and salmon with your hands. Refrigerate and let it marinate for 10 to 12 hours.
After the marinating time, unwrap the salmon fillet and rinse it gently with cold water to remove the salt and spices stuck to the fish. Pat the salmon fillet dry with a clean towel before cutting it. When serving, slice the salmon into 0.5 cm thick slices or thinner.
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Recipes
Related products
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Dill Weed
Price: €6.05 -
Coriander Seeds
Price: €5.20 -
PGI Black Kampot Peppercorns - Pepper Mill
Price: €14.09
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