Salmon gravlax for Christmas: Philippe Etchebest’s easy recipe

Chef Philippe Etchebest shares a festive twist on gravlax that swaps sherry vinegar for balsamic, adding a subtle sweetness that lifts the cured salmon. This simple, elegant starter is ideal for holiday tables and can be prepared a day ahead. Below you’ll find a clear ingredient list, step-by-step instructions, and plating tips to recreate his version at home.

Ingredients for Etchebest’s Christmas Gravlax (serves 12)

• 1 whole salmon fillet
• 400 g granulated sugar
• 600 g coarse salt
• 1/2 bunch fresh dill, chopped
• Pink peppercorns, crushed
• 2 oranges, zested
• 2 lemons, zested

For the salmon tartare

• 100 g fromage blanc or thick yogurt
• 1/2 bunch fresh dill, finely chopped
• Salt to taste
• Juice of 1/2 lemon
• Piment d’Espelette for heat

For the chimichurri-style sauce

• 1/2 red onion, finely diced
• 4 garlic cloves, minced
• 1/2 bunch fresh coriander, chopped
• 10 ml sherry vinegar (or use balsamic vinegar as Etchebest suggests)
• 50 ml extra-virgin olive oil
• 1 small bird’s-eye chili, seeded and chopped
• Juice and zest of 1 lemon

How to cure the salmon step by step

1. Remove any pin bones with tweezers. Peel off the skin and rinse the fillet under cold water. Pat dry.
2. Crush the pink peppercorns in a mortar. In a bowl, combine sugar, salt, peppercorns, and citrus zests.
3. Stir in the chopped dill until evenly distributed. The mixture should smell bright and aromatic.
4. Spread a layer of the cure in a shallow dish. Lay the salmon on top and cover completely with the remaining cure.
5. Wrap tightly in cling film and refrigerate. Let it cure for 12 to 14 hours, depending on thickness.
6. After curing, rinse off the cure under cold water and dry the fillet with paper towels.

Making the chimichurri-style dressing

1. Trim and finely chop the red onion and garlic. Combine in a bowl.
2. Add chopped coriander, lemon zest, and lemon juice. Mix in the chopped chili.
3. Pour in olive oil and the vinegar of your choice. Season with salt and let flavors meld for at least an hour.
4. You can prepare this sauce a day ahead; it keeps well in the fridge.

Preparing the salmon tartare

1. Rinse the cured salmon briefly to remove excess salt and pat dry.
2. Reserve a portion of the cured fish. Dice it finely for the tartare.
3. In a bowl, combine the diced salmon with fromage blanc, chopped dill, lemon juice, salt, and piment d’Espelette.
4. Taste and adjust seasoning. Keep chilled until plating.

Plating advice and serving suggestions

1. Slice the cured fillet thinly across the grain. Arrange a few slices in the center of each plate.
2. Place a quenelle or small mound of tartare beside the slices.
3. Drizzle the chimichurri-style sauce around the fish. Add a small salad or microgreens for freshness.
4. Serve chilled, with crisp bread or blinis for a festive touch.

Chef’s tips, swaps, and timing

• If you prefer less sweetness, reduce the sugar slightly and keep the salt ratio.
• Balsamic vinegar brings a mellow sweetness. Use sherry vinegar for a sharper, classic note.
• Cure time affects texture: 12 hours yields a softer bite; 14 hours firms the flesh more.
• Leftover tartare pairs well with avocado or cucumber for a lighter version.

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Sienna Blake

Sienna curates soulful lifestyle content with a focus on intentional living, slow habits, and modern creativity. Her voice blends beauty, function, and joy.