Maple Rainbow Trout Gravlax

Recipes with Maple Sugar / Recipes with Maple Syrup / Starters

Preparation Time:
Cooling Time:
4 portions
Metric Imperial


  • 1 rainbow trout fillet (about 900 g [2 lb]), boned, skin on
  • 1/2 cup coarse salt
  • 1 cup maple sugar
  • 1 tsp fennel seeds
  • 1 tsp juniper berries, crushed
  • 1 bunch of dill, chopped
  • 3 oz Québec gin
  • 1 lemon, zest only
  • 1 tsp peppercorns, crushed coarsely


  1. Blend all ingredients, except the fish.
  2. Put 1/3 of the mixture into the bottom of a Pyrex dish, the trout fillet on top, and then the rest of the mixture on the fish, coating it well.
  3. Cover with plastic wrap and refrigerate for 12 hours.
  4. After 12 hours, turn the fillet and coat it with the mixture again. Let it macerate in the fridge for another 12 hours.
  5. Rinse the trout fillet under very cold water.
  6. Pat dry and slice thinly to serve.

MACERATION: 24 hours

Gravlax will keep for several days in the refrigerator, and about 3 months in the freezer.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Marc-André Royal


Recipes with Maple Sugar

Recipes with Maple Syrup

Starters Recipes

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.