Gravlax with Texas Herbs
This home-cured salmon is the perfect showcase for Texas-grown herbes de Tejas. The floral notes of dried lavender add a nuanced summer bouquet. We love it on toasted rye bread with a dollop of crème fraîche and snipped fresh summer herbs.
Ingredients
- 1/3 cups salt
- 1/2 cups sugar
- 3 tablespoons pink peppercorns, cracked
- 3 tablespoons dried Lake Travis lavender herbes de Tejas (substitute herbes de Provence with an additional pinch of dried lavender)
- 3 pounds salmon filet, skin on
Instructions
- Combine the salt, sugar, pink peppercorns and herbs.
- Rub the fish with the mixture and place in a shallow dish. Cover with plastic wrap and refrigerate for 36 to 48 hours.
- To serve, shake the salt and herb mixture off of the fish and wipe with a dry paper towel.
- Cut into paper-thin slices on the diagonal and serve.