Blueberry and Tequila Gravlax

A gravlax is always a winner at a party.
It is not just for festive evenings like Christmas: you can eat it all year round, whenever salmon is really cheap.

Which is what happened this week. The moment I saw salmon at that price, I did not hesitate to buy enough for a gravlax.

I had made a gravlax before, but never with blueberries and tequila. Why not try it ?

And I am really pleased with the result.
That touch of violet on top is superb ! And the taste… irresistible !
If you have never combined blueberries and tequila for a gravlax, now is the moment 🙂

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What you need to make this blueberry and tequila gravlax:

Salmon — one kilo, skinless if possible: without the skin, the salmon takes on the blueberries' colour on both sides.
Frozen blueberries — blended with the tequila, they give the purée that colours the top of the salmon that particular violet.
Take them out of the freezer twenty minutes ahead: hard, they won't blend.
Tequila — it flavours the marinade and helps the blueberries break down into a purée.
It can be replaced with gin or vodka.
Salt — it's what makes a gravlax a gravlax: mixed with the sugar, it firms up the salmon over a day or two in the fridge, with no cooking at all.
Sugar — it balances the salt and keeps the flesh from turning too salty.
Fresh dill — chopped and scattered over the salmon, it's the classic gravlax flavour, the one that pairs best with raw fish.

Why this blueberry and tequila gravlax must be on your menu!

No cooking at all: The salt and sugar do all the work.
The salmon takes minutes to prepare, then the fridge handles the rest for a day or two.
It makes an impression: The violet finish from the blueberries is noticed right away.
It's a starter that looks like it took far more work than it actually did.
Not just for the holidays: Whenever salmon is a good price, it's the moment to make it.
One kilo is enough to serve around ten people.
It serves a hundred ways: With crème fraîche, sour cream, Boursin or spreadable brie; fresh dill; country bread, rye, pumpernickel or blinis; capers and gherkins; slices of lemon.

Photo coming soon

Blueberry and Tequila Gravlax

A salmon fillet cured in salt and sugar under a blueberry-tequila purée and a layer of fresh dill.

Prep 25 min

Cook aucune

Total time 1 à 2 jours

Course: Snack Cuisine: Scandinavian Keyword: Blueberry gravlax Calories:

Ingredients

Servings: 10 servings

Instructions

Take the blueberries out of the freezer 20 minutes before starting.
In a food processor, blend the blueberries with the tequila to a sort of purée. Set aside.
In a bowl, mix the sugar and salt. Set aside.
In a large dish, lay two sheets of cling film long enough to wrap the whole fillet afterwards. Place the salmon in the middle of the dish and the film.
Cover it evenly with the sugar-salt mixture, scatter over the fresh dill, then the blueberry-tequila mixture.
Wrap the salmon in the cling film — it must be well sealed on every edge — then in foil.
Refrigerate for 1 to 2 days with a weight on top, not too heavy or the liquid overflows.
Before serving, cut the salmon into fine slices.

Nutrition (per serving)

Tips

Take the blueberries out 20 minutes ahead: frozen solid, they will not blend.
A light weight is enough; too heavy and the liquid overflows the dish.
Seal every edge well, or the cure escapes and the salmon dries.
Skinless salmon takes the blueberry colour on both faces.
The tequila can be swapped for gin or vodka.

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