Salted herb trout gravlax
A recipe by Olivier Langlois
Here’s a recipe that beautifully celebrates the richness of Québec’s terroir. Executive Chef Olivier Langlois, from the boreal bistro Chez Boulay, shares a Nordic take on gravlax, featuring trout, Bas-du-Fleuve salted herbs, camelina oil, and even a hint of local vodka or gin. A delicate preparation that takes a bit of patience, but delivers an unmatched level of finesse.
Served on a crispy crostini, with a bit of Greek yogurt flavored with salted herbs and topped with a slice of pickled cucumber (made using our famous recipe), this gravlax becomes an elegant, flavorful bite—perfect for impressing at aperitif time.
A tribute to flavor, simplicity, and local products—best enjoyed slowly.
Preparation
20 min
Rest
36–48 hours
Ingredients
- 80 g Bas-du-Fleuve salted herbs (moist)
- 10 g coarse salt
- 30 g brown sugar
- 10 g staghorn sumac powder and/or lemon zest
- 15 ml local vodka or gin
- 15 ml camelina oil
- 1 lb boneless, skinless trout fillets
Preparation
1. In a bowl, mix all the ingredients except the fish.
2. Place the fish fillet in a container and coat it with the mixture.
3. Wrap with plastic wrap directly against the fish.
4. Refrigerate for 24 hours.
5. Rinse the fillet well under cold water and pat dry with paper towels.
6. Place a rack on a baking sheet and refrigerate the fish until the next day to dry it well.
7. The gravlax is ready to slice. It will keep for at least 7 days in the refrigerator.
- Tip
- To make this recipe with salmon, simply double the curing time.
