Côté Mas - Luxe Rural

First course – Salmon Gravlax

Agneau laiton


  • Salmon fillet
  • 2 oanges
  • 2 lemons
  • 2 limes
  • 2 kilos of coarse salt
  • 700g of sugar

Optional : a dash of vodkaBlinis


  1. Cut into slices oranges, lemons, and limes.
  2. In a bowl, mix the lemons and limes with 2kg ofcoarse salt and 700g of sugar (you can add adash of vodka if you want)
  3. Place the salmon in a dish.
  4. Put the marinade over it and leave it in thefridge for 24 hours.
  5. Cut the salmon into thin slices a nd serve withblinis.

Chef’s tip: when serving, add a little dill creamsauce or a lemon zest