Gravlax with Rosey Harissa
Might look and sound fancy but making gravlax is easy! The floral and sweet notes in the Rosey Harissa complements the gravlax in a very unexpected way. The only part of it that is trickier and needs practicing is slicing it very thin. I would recommend getting a good slicing knife if you can- and just keep eating the trimming until you get it right : )
¾ cup granulated sugar
¾ cup kosher salt
10 tablespoons Rosey Harissa, divided
2 ½ lb good quality salmon filet
1. Stir the sugar, salt, and 5 tablespoons harissa together in a bowl. Spread the mixture thickly all around the top and bottom of the salmon filet. It should be completely covered with the curing mixture. Place salmon in a wide baking dish, cover dish with plastic wrap and let cure in the fridge for 50 to 60 hours. The longer you let it sit, the firmer the fish will become.
2. Rinse salt and sugar cure from the salmon and pat it dry with a clean dishtowel. Rub the remaining 5 tablespoons harissa on top of the cured salmon before serving and slicing.