Salmon Gravlax Marinated with Sortilège

Recipe by Daniel Lagarde
Executive Chef, Hilton Hawaiian Village

 

Salmon Marinade Ingredients:

1	Salmon Filet
4 oz	Rock/Cooking Salt
6 oz	Sugar
1 bunch	Fresh Dill
4 oz	Sortilège, Canadian Whisky & Maple Syrup
2 tbsp	Crushed Black Pepper
2 tbsp	Sunflower oil

Marinating Method:

1. Clean Salmon Filets leaving the skin on
2. Mix together sugar, pepper and salt to create a rub. Then, run on to the salmon filet. Place the filet into a deep dish platter, skin side down
3. Cover filet with fresh whole dill and Sortilège
4. Allow to marinated for 48 hours, turning the filet every 6 hours
5. When done, slice thinly the quantity needed

Gravalax Sauce Ingredients:

8 tbsp	Yellow Mustard
2 tsp	Dry Mustard
6 tbsp	Sugar
4 tbsp	White Vinegar
3/4 cup	Sunflower Oil
1 1/2 tbsp	of the Salmon Gravlax Marinade above
1 tbsp	Dijon Mustard
2 tbsp	Chopped Dill
2 tbsp	Sortilège' Canadian Whisky & Maple Syrup

Method:

1. Mix together mustard, sugar, vinegar and Salmon Gravlax Marinade
2. Add oil slowly as if you are making mayonnaise
3. Add fresh, chopped dill
4. Server with marinated salmon