Blueberry Cured Salmon
A delicious twist on a traditional gravlax. Fruity blueberries, spicy notes of dill, brightness of lemon and a salty sweet edge. Curing salmon with blueberries makes it both beautiful and balanced, as the fruity tart sweetness is a perfect match to the richness of Kvarøy Arctic salmon.
2 cups frozen unsweetened blueberries
2 ounces gin (optional)
1/2 cup Kosher salt
1/2 cup Turbinado Sugar (sugar in the raw)
1 teaspoon freshly cracked black pepper
2 tablespoons lemon zest
8-10 sprigs of fresh dill, rough chopped
2 pound side of Kvarøy Arctic salmon, skin off
Garnish, as desired
DIRECTIONS
Remove the blueberries from the freezer for 10 minutes before you start.
Place the blueberries and gin (optional) into a food processor and blitz until you have a thick paste.
Mix the salt, sugar, black pepper, lemon zest and dill together in a bowl.
Lay 2 layers of plastic wrap on top of each other. Ensure they are at least three times as long as the salmon.
Place the salmon in the middle of the cling film.
Rub half of the citrus dill mixture over the salmon.
Pour half of the blueberry mixture over the salmon.
Carefully turn the salmon over and rub in the remaining citrus dill mixture and blueberry puree.
Wrap the salmon up well in the plastic wrap and give it a good squish to ensure every bit is covered with blueberry puree.
Cut a small slit in the corner of the package.
Place the package into a deep baking tray, lay another baking tray or plate on top and weigh this down with something heavy (a couple of tins of tomatoes works well).
Place the baking tray into the fridge, then scrunch a piece of tin foil up into a ball. Use the tin foil ball to prop one end of the baking tray up. Ensure the side of the salmon that doesn't have the slit cut into it is elevated. This will ensure that any juices that pool into the tray are collected at the edge of your tray.
After 24 hours check on the salmon and drain off any juices that might have pooled in the bottom of the dish. Leave it weighted for another 24 hours then drain again.
After 48 hours, remove the salmon from the fridge and unwrap it carefully.
Rinse the salmon well and then pat it dry with paper towels.
To serve, use a sharp knife to cut thin slices off the fillet. Serve with thin rye crackers, cream cheese, capers, onions, dill and lemon slices, as desired.
Want to make your own Brunch Bar?
Add our delicious Poached Salmon Salad, a fresh veggie tray, slices of crusty artisanal bread, and your favorite garden salad! The possibilities are endless.
Love our Norwegian porcelain plateware?
You can have it too! It is made from our friends at Figgjo but you can also inquire with LMT Provisions.
