Recipe courtesy of Landry and Filles

Salmon Gravlax Ploye (Ploye au Gravlax de Saumon)

  • Level: Intermediate
  • Total: 48 hr 30 min (includes curing time)
  • Active: 30 min
  • Yield: 10 servings
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Salmon Gravlax:

7 tablespoons fine salt

5 tablespoons sugar 

1 tablespoon ground white pepper 

One 5 1/2-ounce salmon steak 


2 cups buckwheat flour

1 cup all-purpose flour 

1 tablespoon baking powder 

1 teaspoon salt 

Salmon Gravlax Ploye:

1/2 cup cream cheese

1 bulb fennel, thinly sliced on a mandoline 

2 tablespoons capers 

Caviar de Mujol, optional 

1 hard-boiled egg, sliced 


  1. 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.
  2. Rinse and cut the salmon into 10 very thin slices.
  3. 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.
  4. 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.