Entertaining season is upon us! Take advantage of the end of the local berry season to top each delightful serving with a fresh blueberry. This recipe is sure to delight your guests!
Blueberry Gravlox with Crème Fraîche
Ingredients for Gravlox:
1 side of wild BC salmon filet, skin removed**
2 cups of coarse salt*
2 cups frozen blueberries
1 cup sugar
3 tbsp black peppercorns, crushed*
3 tbsp vodka
Ingredients for Crème Fraîche*:
1 cup whipping cream
2 tbsp buttermilk
Additional Ingredients for Serving:
Your favourite cracker (might we suggest our local favourite, Gone Crackers)*.
*Available at our favourite fish store; 1 Fish 2 Fish
Instructions for Gravlox:
For the gravlox, 2-3 days before serving, put the blueberries in a food processor and blend until fine. Mix the blueberries, salt, sugar, black peppercorns and vodka.
Place a piece of saran wrap in a deep baking dish and then put half of the blueberry mixture on the wrap, spread it out.
Place the salmon on top of and the spread the rest of the mixture overtop.
Wrap it all in saran wrap (it will leak, so don’t worry about airtight) and place another pan over it and weight it.
Put in the fridge.
Once per day, drain off the excess liquid and flip the salmon over.
When you are ready to serve it, remove the salmon from the saran wrap and rinse it well under cold water until all the blueberry mixture is removed.
Thinly slice it and serve.
Instructions for Crème Fraîche:
2-3 days before serving, mix the whipping cream and buttermilk in a bowl and cover it with a towel.
Leave it out, at room temperature, for 2-3 days, until thickened and then return it to the fridge.
If you want it to be thicker, whisk it until it is the desired consistency.
Instructions for Serving:
For serving, place a piece of the gravlox on a cracker. Top it with a small dollop of crème fraîche and some dill. If you have fresh blueberries, put one blueberry on top.
