“It’s a holiday recipe”: Philippe Etchebest shares his recipe for making his own salmon gravlax at Christmas

Philippe Etchebest is on all fronts. In addition to his various roles on television, the latter does not hesitate for a single second to share his culinary secrets. In just a few weeks, it’s already Christmas, and the chef is already starting to impress us. Today, he suggests making homemade salmon gravlax. This marinated fish is perfect for a party starter. To do this, Philippe Etchebest opts for balsamic vinegar instead of sherry vinegar, which is usually chosen. “It’s a party recipe”he proclaims. In addition, this ingredient will bring back a slight sweetness which will not be unpleasant. So why not give it a try? Here are all the steps you need to know.

Preparation of gravlax salmon:

Preparation of the chimihurry sauce:

Preparation of the tartare:

It’s ready, enjoy your meal!