Recipe for Honey Gravlax with acacia honey

Using tweezers, remove the bones from the salmon fillet, then cover the fillet with acacia honey.

Roughly blend the berries, mix them with salt, sugar, and orange zest. Place about 70 g of this mixture at the bottom of a dish that is best suited to the size of the fish, then lay the fillet skin-side down in the dish.

Finish by covering it with the remaining mixture and lightly massaging the meat.

Cover with plastic wrap and place in the refrigerator for 12 hours.

After this time has passed, drain the juice released by the fish, turn the fillet, and return it to the refrigerator for 12 hours. Repeat the process once.

Take the fillet out of the refrigerator, pat it dry thoroughly, and then place it in the freezer for 6 hours to eliminate any potential parasites.

Remove the salmon fillet and cut it into thin slices when it is almost thawed.

To finish, you can serve it with toasted country bread and a drizzle of acacia honey.