Yummy Gravlax with sea-buckthorn berries

Sea-buckthorn is a popular autumn berry here in Estonia. I'm afraid it's not so widely known in the US where most of my blog readers are based. However, given that Doctor Oz has been touting sea-buckthorn as one of the superberries, this may change :) 

Sea-buckthorn berries have a pleasant, but very tart flavour. They can be used instead of lemons - and here sea-buckthorn juice is used as a replacement for lemon juice in curing some nice salmon. 

Use highest quality fresh fish to make this dish. 

Gravlax with sea-buckthorn

(Õrnsoolatud lõhe või forell astelpajuga)

Serves four to six

500 gram fresh salmon filet

2 Tbsp natural/unsweetened sea-buckthorn juice

2 Tbsp kosher salt or Maldon sea salt flakes

1 Tbsp caster sugar

1 tsp freshly ground black or white peppercorns

handful of sea-buckthorn berries

Remove any bones with pliers. Brush with sea-buckthorn juice. 

Combine salt, sugar and pepper, spread the curing mixture over the fish and rub it gently in. Cut the filet into two even chunks, place them together, flesh sides touching. 

Wrap the salmon tightly with plastic wrap and refrigerate for at least 24 hours or up to 48 hours. 

Unwrap salmon, discarding the curing mixture (rinse quickly, if necessary, and pat thoroughly dry). 

Tp serve, place gravlax skin side down on a cutting board. Cut the gravlax into thin slices with a fileting-knife (a long, narrow-bladed knife), cutting against the grain, and slightly diagonally. 

Other sea-buckthorn recipes:
Mulled sea-buckthorn drink @ Nami-Nami

Sea-buckthorn jelly with kama mascarpone mousse @ Nami-Nami
Sea-buckthorn and Amaretto cheesecake @ Nami-Nami
Sea-buckthorn and apple tart @ Nami-Nami
Sea-buckthorn sorbet @ Nami-Nami
Cardamom panna-cotta with sea-buckthorn and apricot compote @ Nami-Nami
Sea-buckthorn kissel with Greek yoghurt @ Suvi sur le vif

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