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Orange Chili Gravlax with Lime Whipped Ricotta

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Recipe - Orange Chili Gravlax with Lime Whipped Ricotta

From the Weston Kitchen



  • ½ lb salmon filet
  • ¼ cup brown sugar
  • ⅛ cup kosher salt
  • zest from one orange
  • 1 teaspoon crushed red pepper

Lime Whipped Ricotta

  • 12 oz ricotta
  • zest from one lime
  • juice from one lime
  • 2 tablespoons fresh cilantro
  • 1 clove garlic smashed, bread, toast or crackers


Gravlax is a salt & sugar cured salmon filet, of Nordic origin. Typically dill is part of the cure as well. Instead, we added orange zest and crushed red pepper. We also sped up the process by curing in a vacuum sealer bag. After one day, we sliced the salmon thin, and served it on toast with lime whipped ricotta.

  1. Mix together sugar, salt, zest, and pepper. Rub the salmon with the mixture evenly. Place into a Vacuum Sealer Bag and use a Vacuum Sealer to seal. Allow to cure 24 hours in the refrigerator.*
  2. While the salmon cures, prepare the whipped ricotta.
  3. Zest and juice the lime.
  4. Mince the garlic and cilantro.
  5. Add in the ricotta and puree for a minute or two, until smooth.
  6. Cover and refrigerate until you're ready to assemble the gravlax.
  7. After curing the salmon, use your Meat Slicer to thinly slice it. It's not a bad idea to freeze the salmon after curing and before slicing, to make it easier to get an ultra thin slice.
  8. Lay out your toast or crackers, spread a generous smear of whipped ricotta over it and place a slice or two of the gravlax over the ricotta. Serve cold.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of foodborne illness, especially if you have certain medical conditions.

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