Number of servings
4 people
Preparation Time
10 min

For gravlax:

  • 200 g extra fresh salmon
  • 1/8 cup coarse salt
  • 1/8 cup sugar

Smoking mix:

Creamy Sauce:

  • 3/4 cup plain yogurt
  • 1/4 cup sour cream
  • 1 pinch of salt and 1 pinch of white pepper
  • 3 sachets of lemon or orange tea
1 - Take the salmon skin, rinse with cold water and dry with paper towels.
2 - Put the mixture of salt and sugar in a Ziploc plastic bag, place the salmon in it and tightly closed.
3 - Gently shake the bag so the salt and sugar coat the salmon all around.
4 - Place the bag onto a plate and place a weight on top: refrigerate 2.5 hours.
5 - Preheat barbecue 10 minutes.Prepare the mixture by mixing the tea, sugar and rice.
6 - Place this mixture in an envelope made of foil.
7 - Envelope: superimposing two sheets of aluminum foil about 16 inches square, close all edges and make 3 small incisions at the tip of a knife on the top surface of the package.
8 - Remove the salmon from the fridge, remove the Gravlax mixture, rinse again with cold water and wipe dry.
9 - Place the aluminum envelope adjacent to BBQ burners or burning BBQ briquettes and wait a few minutes for the aluminum envelope to start to emit smoke.
10 - Reduce the burners to a minimum strength or move away the briquettes from the aluminum envelope.
11 - Place the salmon on the grill but away from the fire, close the lid of the grill and smoke very slowly for 10 minutes.
12 - Refrigerate for about an hour immediately before slicing salmon.
13 - Prepare the sauce 24 hours in advance by mixing all the ingredients of the creamy sauce in a dish with lid.
14 - Then incorporate unopened tea bags in the mixture and removed after 24 hours.
15 - Mix well so that the flavors are evenly distributed.
16 - Drop some creamy sauce on a cracker and then place some smoked salmon pieces over Garnish with salmon egg