Gravlax With the Works
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 247
- Total Fat
- 13
- Saturated Fat
- 3
- Carbohydrates
- 13
- Dietary Fiber
- 2
- Sugar
- 10
- Protein
- 19
- Cholesterol
- 117
- Sodium
- 351
- Total: 40 min
- Prep: 40 min
Ingredients
For the Gravlax:
1 tablespoon fennel seeds
1 tablespoon white peppercorns
2 teaspoons black peppercorns
2 teaspoons coriander seeds
1/3 cup kosher salt
1/3 cup sugar
1 tablespoon grated grapefruit zest
2 tablespoons fresh grapefruit juice
2 10-to-12-ounce center-cut skin-on salmon fillets, pin bones removed
1 bunch dill, chopped
For Serving:
4 hard-cooked eggs, whites and yolks separated
Sliced pumpernickel cocktail bread
1 small red onion, minced
1 bunch chives, thinly sliced
1/4cup capers
1/4cup prepared beet horseradish
1 bunch radishes, thinly sliced
Directions
- Coarsely grind the fennel seeds, peppercorns and coriander seeds in a spice grinder or with a mortar and pestle. Transfer to a bowl and mix with the salt, sugar and grapefruit zest and juice.
- Place the salmon fillets side by side, skin-side down, on a large piece of plastic wrap. Scatter the salt mixture over and around the fish. Top one fillet with the dill, then put the other fillet on top, skin-side up. Pat any extra salt mixture all over the fish. Wrap tightly in the plastic wrap and put the fish on a plate. Cover with another plate and put 2 or 3 heavy cans on top to weigh it down. Refrigerate 2 to 3 days, flipping the salmon daily.
- Unwrap the salmon and rinse under cold water to remove the spices and herbs. Pat dry with paper towels. Slice the salmon at an angle as thinly as possible with a sharp knife.
- Before serving, press the egg whites through a fine-mesh strainer into a bowl. Repeat with the yolks. Arrange the salmon and bread on a platter. Put the chopped onion, chives, capers, beet horseradish and radishes in separate bowls for toppings.