Restaurant Mesón’s trout gravlax

Restaurant Mesón’s trout gravlax



  • 1 X 450 g (1 lb.) brook trout, deboned, skin-on
  • 80 g (2.8 oz) Marie-Fleur’s gravlax salt
  • 30 ml (2 tbsp.) Hendrick’s gin

Garlic vinaigrette

  • 125 ml (½ cup) olive oil
  • 30 ml (2 tbsp.) sherry vinegar
  • 4 cloves garlic, crushed
  • 1 pinch salt


  • 15 ml (1 tbsp.) herring caviar
  • 1 lemon (juice and zest)
  • Smoked paprika
  • 4 green onions, minced
  • Celery sprouts
  • 20 radish slices
  • 20 slices of Lebanese cucumbers


  • Dampen the fish with the gin, then massage with the Marie-Fleur gravlax salt. Cover with plastic wrap and allow it to rest in the refrigerator for 24 hours.
  • Combine all the vinaigrette ingredients and refrigerate for 24 hours also, in a pipette or a small bowl.
  • Rinse the trout in cold water, slice it thinly and arrange the slices in layers, separating them with parchment paper or plastic wrap, then place them in the refrigerator.
  • Arrange the slices of gravlax on an attractive white dish. Alternately, add the garnish ingredients and 60 ml (4 tbsp.) of the garlic vinaigrette.

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Gravlax de Marie-Fleur

Gravlax de Marie-Fleur