Hosting guests and seeking an elegant, affordable recipe? Chef Grégory Cuilleron, known from Top Chef and A Near-Perfect Dinner, shares his salmon gravlax—a sophisticated dish that fits any budget.
This recipe balances originality and economy, perfect for impressing without overspending. Total cost for 6 servings: under €20.
- 500g salmon back (available at Picard or your fishmonger for ~€15)
- 4 Charlotte potatoes (~€1)
- 100g fine salt
- Zest of half an orange (~€0.20)
- 100g caster sugar (~€1.30 from supermarkets)
- 1 Granny Smith apple (~€0.20)
For the vinaigrette:
- 15cl olive oil
- 20g grated ginger (100g bag ~€1)
- 3 tbsp balsamic vinegar
- 3 tbsp orange juice
1. Remove the skin from the salmon (ask your fishmonger to do this). Rinse and pat dry.
2. Mix salt and caster sugar in a dish. Place salmon on top, cover completely with the mixture, and refrigerate for 6 hours.
3. Meanwhile, boil, peel, and slice the potatoes. Cover and set aside.
4. Prepare the vinaigrette: Finely chop or grate ginger, combine with balsamic vinegar, orange juice, and a pinch of salt. Whisk in olive oil gradually.
5. Thinly slice the Granny Smith apple and toss with a little orange juice to prevent browning.
6. Rinse the salmon under cold water, pat dry, and slice into portions. Serve over potato slices with apple, vinaigrette, and orange zest for garnish.
