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Gravlax with goat-cheese and roasted nuts


90 minutes


25 minutes


4 servings

Gravlax with goat-cheese and roasted nuts
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4 sesame-seed bagels

Goat-Cheese Cream

125 g (1/4 lb) soft goat cheese
60 mL (1/4 cup) 35% cream
Zest of one lemon
Fresh thyme, finely chopped, to taste

Roasted Walnuts

250 g (9 oz) walnuts

Fennel Salad

1 fennel bulb
2 endives, finely chopped
1/2 pint cherry tomatoes, halved
30 mL (2 tbsp) olive oil
15 mL (1 tbsp) red-wine vinegar
Fresh herbs, any kind
Salt and pepper

Wild Arugula Coulis

2 large handfuls wild arugula (or baby aragula)
1 clove garlic
1/2 French shallot
125 mL (1/2 cup) olive oil
Salt and pepper



Goat-Cheese Cream


  1. In a bowl, combine the cheese with enough 35 percent cream to obtain a puréed consistency.
  2. Add lemon zest and fresh thyme to taste.


Roasted Walnuts


  1. Preheat the oven to 120°C (250°F).
  2. On a baking sheet lined with parchment paper, lightly salt the walnuts and roast in the oven for 20 minutes.


Fennel Salad


  1. Julienne the fennel, place in a bowl of cold water and refrigerate for at least one hour (for a crispy consistency).
  2. Drain the fennel and place all the vegetables in a bowl.
  3. Season with the olive oil, vinegar, fresh herbs and salt and pepper.


Wild Arugula Coulis


  1. In a blender, process the arugula, garlic, shallot and olive oil until smooth.
  2. To ensure that the fat does not separate, add a drop of cold water.
  3. Season with salt and pepper.




  1. To serve, halve and toast the bagels.
  2. Place the gravlax in the middle of the table, along with the goat-cheese cream, the fennel salad and the wild arugula coulis.



* Gravlax: your favourite recipe or our gravlax recipe at

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