Earlier last summer, I had took a little staycation in the town of Frelighsberg Quebec, where I had the pleasure of sinking my teeth into some fabulous local products and eateries.  One of my highlights was dining at le Lyvano, a family run restaurant that focuses on working with local produce with a European touch.  The restaurant sits quietly on the edge of the town’s mammoth Canadian maple tree lined river that’s worlds away from the busyness of everyday city life. My lazy afternoon was spent catching up with a close friend over local wine and great food, exactly what the doctor ordered for what turned out to be my first post-lockdown meal. Come to think of it, the idyllic setting and friendliness of the staff made me almost forget that we were living in the midst of a global pandemic.

It was at here that I first sampled Lyvano’s the succulent coral-fleshed salmon gravlax, cured to perfection, and served on a vibrant salad of red cabbage and citrusy vinaigrette.  If you can’t get to Lyvano to try this dish, executive chef Lukas has graciously shared his recipe for you to make in the comfort of your own kitchen. Feel free to get creative with the presentation, or serve the salmon whole on a platter and slice à table with the salad on the side.  Serve as an appetizer or  main course  for lunch, dinner or brunch.

Happy curing and happy cooking!

Salmon Gravlax with Red Cabbage and Apple Salad and Citrussy Labneh – Serves 4 to 5
For the Salmon:
  • 1 kg fresh salmon, skin removed and kept whole
  • 100 grams sugar
  • 150 grams salt
  • 15 grams fresh coriander

Lay salmon, flesh side up on a large plate or baking tray.

Place salt, sugar, and coriander in a bowl and mix well.

Cover the salmon with the salt/sugar mixture.  Let marinate in the refrigerator for a minimum of 24 hours.

For the Salad & Dressing:
  • ½ a red cabbage, finely sliced
  • 1 granny smith apple,  grated
  • 50 grams maple syrup
  • 30 ml yuzu juice
  • 1 tablespoon olive oil
  • salt and pepper to taste

Whisk together yuzu juice, maple syrup, olive oil, salt and pepper to make your dressing..

Combine the cabbage and apple in a bowl.

In another bowl, whisk together yuzu juice, maple syrup, olive oil, salt and pepper . Pour the dressing over the cbbage and apple and mix to comine.

For the Labneh:
  • 300 grams Labneh or plain Greek yogurt *if using Greek yogurt, strain in a  sieve lined with paper towels
  • zest of half a lemon
  • pepper to taste

Mix the labneh or strained Greek Yourt with lemon zest and pepper

To plate:

Remove the gravlax from the fridge, discard any remaining liquid from the marinade.

Cut gravlax into thin slices and serve over the salad.  If you want to get creative, shape a rose pattern out of the slices. Spoon or pipe some of the labneh on top and dot with a few drops of maple syrup.

Serve Immediately.

Bon appétit!

Find more recipes from Lyvano here

Special Thanks to Restaurant Lyvano

Photos by Valeria Bismar





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