Ingredients

First marinade

• 500g trout fillet, skin on
• 1 tablespoon coarsely cracked pepper
• 2 tbsp. coarse salt
• 2 tablespoons sugar
• 2 tablespoons vodka

Second marinade: Gravlax with dill and mustard

• 1 bunch fresh dill
• 2 teaspoons dry mustard

Second marinade: Maple and chili glazed gravlax

• 2 tbsp. maple syrup
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika

Second marinade: Gravlax with Earl Grey tea and honey

• 2 tablespoons Earl Grey Cha Yi tea
• 2 tablespoons honey
• Lemon slices

Preparation

1. Mix pepper in a small bowl, salt, sugar and vodka.
2. Spread the trout fillet (flesh side up) in a Pyrex dish. Brush trout flesh with marinade. Cover with plastic wrap. Refrigerate for 36 hours, checking gravlax every 12 hours to ensure even distribution of marinade.
3. Rinse trout fillet lightly in cold water and pat dry.

Gravlax with dill and mustard

4. In the washed and dried Pyrex dish, place the trout fillet, flesh side up.
5. Sprinkle trout flesh with dry mustard. Cover fillet with fresh dill. Cover with plastic wrap and refrigerate for 12 hours.
6. Just before serving, remove the dill and cut the trout gravlax with dill and mustard into thin slices, avoiding the skin. Serve as is, with slices of Swedish bread and mayonnaise, or with a side salad.

Maple and chili glazed gravlax

4. In the washed and dried Pyrex dish, place the trout fillet, flesh side up.
5. In a small bowl, whisk maple syrup and spices. Brush the trout flesh with the lacquer. Cover with plastic wrap and refrigerate for 12 hours.
6. Just before serving, slice the maple-chile lacquered trout gravlax into thin slices, avoiding the skin. Serve as is, with Swedish bread and mayonnaise, or with a side salad.

Gravlax with Earl Grey tea and honey

4. In the washed and dried Pyrex dish, place the trout fillet, flesh side up.
5. Brush trout flesh with with honey. Cover with Earl Grey Cha Yi tea tea and fresh lemon slices. Cover with plastic wrap and refrigerate for 12 hours.
6. Just before serving, slice the trout gravlax with the Earl Grey tea and honey into thin slices, avoiding the skin. Serve as is, with Swedish bread and mayonnaise, or with a side salad.

Bon appétit!
The team at La Boite à Grains
________________________

Author

Véronique Cousineau, certified naturopath