Orange-Cured Gravlax
Description
This International appetizer features Salmon fillet, skin on, all. The flavors come together beautifully. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Bones removed 1/4 c Roughly chopped fresh dill 1/4 c Roughly chopped fresh Tarragon 1 ts Rinsed and crushed green Peppercorns 1/4 c Kosher salt 1/2 c Granulated sugar 2 tb Grand Marnier 8 Lemon wedges 8 Sprigs dill Rinse the salmon,
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pat dry, and
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cut crosswise in half.
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Lay 1 piece skin-side down on the work surface.
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sprinkle with half the herbs and peppercorns, all of the salt and sugar, the Grand Marnier, then the remaining herbs and peppercorns.
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Place the second piece of salmon on top, skin side-up, like a sandwich.
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Wrap tightly in plastic wrap, place in a dish, and refrigerate for 48 hours, turning every 8 hours.
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(If a lot of liquid accumulates in the dish, unwrap the salmon, baste with the liquid, and re-
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wrap .)
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Remove the marinated salmon from the plastic and scrape away the herbs and seasonings.
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Blot the salmon dry, then cut into paper-thin slices.
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Arrange on chilled plates with a lemon wedge and dill sprig and
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serve with toast points, Potato Crisps and Creme Fraiche.
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CHEF DU JOUR ROBERT WONG SHOW
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 354.1kcal
- % Daily Value *
- Total Fat 22.1g34%
- Saturated Fat 5.3g27%
- Cholesterol 93.6mg32%
- Sodium 100.4mg5%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 34.0g68%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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