Recipe: Caper salt gravlax with dried capers

Capers are one of the most prized ingredients in Mediterranean cuisines, loved for their uniquely vibrant flavour.

Our range of tiny capers, lilliput capers and caperberries has been a cornerstone of our offering for almost 30 years, utilised by chefs and home cooks alike.

To celebrate this remarkable ingredient, we’ve added a large range of caper products to our shelves, making it easier to utilise this wonderful flavour in a large range of dishes.

Caper Powder is perfect for sprinkling over grilled fish or seared scallops, or can be easily incorporated into a fresh mayonnaise. Caper Leaves in Oil are a wonderful addition to a salad or antipasto platter, while crunchy Dried Capers add texture and flavour to pasta dishes and pizza.

Caper Salt, made with Sicilian sea salt, adds an earthy kick to meat and seafood, and is the perfect ingredient for this memorable gravlax recipe.

Our new range of caper products is available now.

Ingredients

Serves 8 - 10
Large salmon or ocean trout fillet, approx. 700g - 1kg
300g The Essential Ingredient Caper Salt View
300g Golden Caster Sugar View
50mL gin
Fresh dill
Dried capers View
Sour cream, red onion & rye bread to serve

In a bowl, combine the caper salt, sugar and gin.

Wipe the fish clean and remove any bones.

Sprinkle a layer of the salt mix onto a sheet of plastic wrap, then top with the fish. Cover the fish with the remainder of the mix. Wrap tightly and seal with plastic wrap.

Place the wrapped fish on a plate with a raised lip (to prevent liquid spilling in the fridge), cover with another plate and top with weights.

Leave in fridge for 24 hours.

Unwrap fish and rinse gently in cool water to remove all salt and sugar.

Place fish on a board and top with chopped dill and a sprinkling of dried capers.

Slice thinly to serve (leaving the inedible skin), with rye bread, sour cream and thinly sliced red onion.

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