ss_loading

Update on services offered

For all of our locations

All our services are available again. Enjoy our enchanting sites, the thermal experience (including saunas and steam baths), our indoor and outdoor relaxation areas as well as our dining rooms and terraces. Massage therapy and beauty treatments also remain available.

Reserve your treatment now at 1-877-761-2772. By reserving a treatment or a massage, you will be able to add a priority access to the thermal experience.

Strøm Newsletter

Subscribe to the Strøm newsletter in order to receive our exclusive promotions, magazine articles and upcoming events.

    Note: As indicated by Statistics Canada, transgender, transsexual, and intersex Canadians should indicate the gender (male or female) with which they most associate themselves.
  • This field is for validation purposes and should be left unchanged.

Select a spa

Back to top
Aide

Beetroot-cured salmon gravlax

February 26th, 2018 by Strøm Spa Nordique

For the Spring break, Strøm presents this essential recipe.

6 servings

Preparation time: 10 minutes

Curing time: 48 hours

Ingredients:

  • 1 salmon fillet of about 700gr, skin removed
  • 100 gr coarse salt
  • 100 gr brown sugar
  • 300 gr red beets
  • 5 ml vodka
  • 1 bunch dill
  • the zest of one lemon
  • 5 ml freshly ground pepper

Lemon-dill sour cream

  • 125 ml sour cream
  • 15 ml fresh dill, chopped
  • 15 ml fresh lemon juice
  • Salt and pepper to taste

Preparation:

  • Clean the salmon fillet and remove all fish bones.
  • Peel and grate the beets.
  • Chop the whole bunch of dill.
  • Place the salmon fillet in a large flat bowl and spread the coarse salt and brown sugar over the whole fillet.
  • Add the grated beets, drizzle with the vodka and sprinkle the lemon peel on top.
  • Add dill and pepper. Rigorously spread the ingredients over the entire fillet.
  • Carefully wrap the fillet and its trimmings with a plastic wrap, place a weight on top do facilitate the curing process.
  • Put it in the refrigerator and let it cure for 48 hours.
  • Take off the plastic wrap and remove the entire garnish from the salmon.
  • Rinse the fillet lightly with cold water and dry it gently with absorbent paper towel.
  • At the time of serving, thinly slice the salmon fillet.
  • Serve the gravlax with a lemon wedge, toasted bread slices, the lemon-dill sour cream and a side of green salad.

 

YOU MAY ALSO LIKE THESE ARTICLES

Beets and honey spring salad

Spicy chocolate and raspberry cream

Duck confit parmentier