Homemade salmon gravlax with Rinoci pepper trio

Homemade Gravlax with Rinoci Trio Pepper (Serves 4–6)

🛒 Ingredients

• 1 large fresh salmon fillet (or any fish of your choice), skin on, sashimi-grade (800 g–1 kg)
• 60 g fine salt
• 60 g sugar
• 1 large bunch fresh parsley, roughly chopped
• 1 tsp Rinoci Trio Pepper, crushed
• Zest of 1 lemon or orange (optional)

👩🍳 Preparation

1. Check for bones and remove them with tweezers.
2. Descale the fish if needed.
3. Line a large dish with plastic wrap.
4. Crush the Rinoci Trio Pepper using a mortar and pestle.
5. In the lined dish, mix the salt + sugar + pepper + zest.
6. Create a small well in the mixture.
7. Place the salmon in the well, skin side down.
8. Spread the chopped parsley over the top.
9. Cover the salmon with the remaining curing mixture from the sides.
10. Fold the plastic wrap tightly around the fish.
11. Refrigerate overnight.

🔪 Finishing

1. Rinse the salmon quickly under cold water.
2. Pat dry thoroughly.
3. Place it on a clean plate lined with fresh plastic wrap.
4. Drizzle lightly with olive oil and sprinkle with crushed Rinoci Trio Pepper.
5. Refrigerate again for 12 hours.
6. Slice thinly on a bias with a long sharp knife.

🍽️ Serving Suggestions

• Dark rye bread or blinis
• Fresh cheese or sour cream
• Capers, pickled red onions
• Lemon wedges 🍋