Sous Vide Gravlax Recipe
Recipe By Great British Chefs
In this beautiful sous vide gravlax recipe, agnar sverrisson lightly smokes the salmon then gently cooks in a water bath for the perfect texture. He finishes with fresh chopped dill giving it a the gravlax flavour and serves with pickled cucumber and a yoghurt dressing.
4.9
28 Rating -
Rate
2hr 30minstotal
2hr 30m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Sous Vide Gravlax Recipe
- 0.13 kilogram Side of salmon
- 37.50 gram Salt
- 37.50 gram Sugar
- 0.38 Lemons
- 0.13 tablespoon Dill seeds
- 0.13 tablespoon Fennel powder
- As required Olive oil
- 0.13 Apple
- 0.13 Cucumber
- 1/2 tablespoon Chardonnay vinegar
- As required Salt
- 0.13 tablespoon Sorrel
- As required Olive oil
- 12.50 gram Yoghurt
- 1.25 gram Fresh horseradish
- 2.50 milliliter Lemon juice
- 1 Slices of dark rye bread
- As required Chopped dill
- As required Wood sorrel
- As required Dulse
- As required Dulse powder
- 37.50 gram Salt
- 37.50 gram Sugar
- 0.38 Lemons
- 0.13 tablespoon Dill seeds
- 0.13 tablespoon Fennel powder
- 0.13 kilogram Side of salmon
- 0.13 Apple
- 0.13 Cucumber
- As required Salt
- As required Olive oil
- 12.50 gram Yoghurt
- 1.25 gram Fresh horseradish
- 2.50 milliliter Lemon juice
- As required Olive oil
- 0.13 tablespoon Sorrel
- As required Wood sorrel
- 1 Slices of dark rye bread
- As required Chopped dill
- As required Dulse
Nutrition
value
value
882
calories per serving
44 g Fat57 g Protein65 g Carbs6 g FiberOther
Current Totals
- Fat44g
- Protein57g
- Carbs65g
- Fiber6g
MacroNutrients
- Carbs65g
- Protein57g
- Fiber6g
Fats
- Fat44g
Vitamins & Minerals
- Calcium196mg
- Iron6mg
- Vitamin A4mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B313mg
- Vitamin B6375mg
- Vitamin B92878mcg
- Vitamin B12< 1mcg
- Vitamin C10mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium121mg
- Manganese< 1mg
- Phosphorus624mg
- Selenium98mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Great British Chefs