Salmon Gravlax Ploye (Ploye au Gravlax de Saumon)
- Level: Intermediate
- Total: 2 days 30 min (includes curing time)
- Active: 30 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 239
- Total Fat
- 7 g
- Saturated Fat
- 3 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 9 g
- Cholesterol
- 36 mg
- Sodium
- 235 mg
- Level: Intermediate
- Total: 2 days 30 min (includes curing time)
- Active: 30 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 239
- Total Fat
- 7 g
- Saturated Fat
- 3 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 9 g
- Cholesterol
- 36 mg
- Sodium
- 235 mg
Ingredients
Salmon Gravlax:
Pancake:
Salmon Gravlax Ploye:
Directions
- For the gravlax: Rub the salt, sugar and white pepper on the flesh of the salmon. Wrap tightly in plastic wrap and let it brine for 48 hours in the refrigerator.
- Rinse and cut the salmon into 10 very thin slices.
- For the pancakes: Preheat a griddle over medium-high heat. Mix the buckwheat flour, all-purpose flour, baking powder and salt. Add 1 cup cold water and mix until you have a thick dough. Add 2 cups hot water and mix until you get the consistency of a pancake batter. Pour about 1 cup of the batter on the griddle. Cook the pancake on one side for 3 to 4 minutes, do not flip it, you need to have a crispy side and a tender side. Remove from the griddle when cooked through and repeat for the remaining batter. Keep the pancakes hot in a warm oven until ready to serve.
- For the gravlax ploye: Spread a generous amount of cream cheese on each hot pancake. Add 2 slices of the salmon. Mix the fennel in a bowl with the capers and some caviar if using, then lay the salad on top of the salmon. Add a slice of egg to each pancake, then serve.
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