Recipe

Citrus-cured Gravlax With Lemon-caper Cream Cheese Spread & Recipe


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Ingredients
  • 3 lbs salmon fillets .
  • 1 lemon, cut into eighths .
  • 1 c sugar .
  • 1 c roughly sliced fresh basil leaves .
  • 2 c kosher salt .
  • 1/4 tsp salt .
  • 1 c roughly sliced fresh dill .
  • 1 c roughly sliced fresh parsley leaves .
  • 1 1/3 c all-purpose flour .
  • 1 c roughly sliced fresh mint leaves .
  • 1/2 c buckwheat flour .
  • 1 1/2 tsps sliced drained capers .
  • 1 tbsp active dry yeast .
  • 5 egg whites .
  • Lemon-Caper Cream Cheese Spread .
  • 1 pinch fresh ground black pepper .
  • 1/2 tsp finely grated lemon zest .
  • 1 lime, cut into eighths .
  • 10 oz cream cheese, at about room temp .
  • 2 oz sour cream, at about room temp .
  • 1 medium orange, cut into eighths .
  • 1 tbsp finely sliced chives (or more) .
  • 1 1/2 tsps sliced fresh chives .
  • 2 tbsps cracked black peppercorns .
  • fresh dill sprigs, for garnish (optional) .
  • 1 tbsp fresh lemon juice .
  • 2 c warm milk, 105 to 115 degrees F .
  • 2 tbsps melted butter .
  • Chive Blinis .
  • sliced chives, for garnish (optional) .
  • 2 tsps sugar

Directions
  • Step #1 CITRUS-CURED GRAVLAX.
  • Step #2 First, make sure all skin & pin bones are removed from your filet, rinse it under cool water, & pat dry.
  • Step #3 Set aside.
  • Step #4 In the bowl of a food processor/blender, sugar, mix the fruit, salt, & pepper & process to a paste.
  • Step #5 Center a 2 by 3-foot piece of cheesecloth in a non-reactive baking dish or plastic container large enough to hold the fish flat, about 9 by 13 inches.
  • Step #6 Pack half of the citrus-salt mixture onto the skin-side of the fish, spreading out to the edges, & top this with half of the herbs.
  • Step #7 Place the fish skin-side down in the middle of the cheesecloth & spread the remaining salt mixture & herbs over the flesh.
  • Step #8 Fold the cheesecloth in over the fish & carefully roll & turn the fish over into the cheesecloth to completely enclose.
  • Step #9 Top with a second large non-reactive baking dish.
  • Step #10 Place weights or large heavy cans on the second dish to weight & press the fish.
  • Step #11 Let cure in the refrigerator for 48 hrs, turning once.
  • Step #12 Remove the weights & top baking dish & place the fish on the work surface.
  • Step #13 Discard the wrap & scrape the remaining salt & herb mixtures from the fish.
  • Step #14 Rinse the fish under cold running water for 1 min to remove any remaining mixture & carefully wipe dry with paper towels.
  • Step #15 Wrap in plastic wrap, place on a platter, & freeze until firm enough to slice easily, 30 to 45 mins.
  • Step #16 (Alternatively, put in the fridge until ready to slice.
  • Step #17 ).
  • Step #18 LEMON-CAPER CREAM CHEESE SPREAD.
  • Step #19 Place all the ingredients in a medium bowl & cream together using a rubber spatula or heavy wooden spoon.
  • Step #20 Spoon into a decorative bowl & serve as soon as possible.
  • Step #21 Yield: 1 1/2 Celsius.
  • Step #22 CHIVE BLINIS.
  • Step #23 Dissolve the yeast in 1 c of the warm milk & add 1 tsp of the all-purpose flour.
  • Step #24 Place the mixture in a warm place until it rises & doubles in size, about 10 mins.
  • Step #25 Add the rest of the warmed milk.
  • Step #26 Sift in the remaining all-purpose flour & the buckwheat flour.
  • Step #27 Add the sugar, 3 of the egg whites, the butter & the chives.
  • Step #28 Beat until smooth.
  • Step #29 Cover up the bowl with plastic wrap & set aside to rise until doubled in size, about 1 hr.
  • Step #30 Stir the mixture lightly & let it rise again for 30 mins.
  • Step #31 Whisk the remaining egg whites until frothy & add to the mixture.
  • Step #32 Heat a nonstick skillet over medium-high heat & spray with nonstick cooking spray (or lightly brush with butter).
  • Step #33 Drop tbspfuls of batter into the skillet & cook this until bubbles form & blinis are golden brown on the bottom, 30 seconds to 1 min.
  • Step #34 Turn blinis & cook this until golden brown on the second side, 30 seconds to 1 min.
  • Step #35 Yield: about 5 1/2 dozen (2-inch) blinis.
  • Step #36 Tip: Blinis may be made in advance & frozen, wrapped well in plastic wrap & placed inside a resealable food storage bag.
  • Step #37 Remove the fish from the freezer & slice the salmon as thinly as possible at a slight angle.
  • Step #38 Arrange the slices decoratively on the platter & serve this with the Lemon-Caper Cream Cheese Spread & the Chive Blinis.
  • Step #39 Alternatively, blinis may be spread with the Lemon-Caper Cream Cheese Spread & then topped with a small piece of gravlax & passed or plated as hors d'oeuvres.
  • Step #40 Garnish with fresh dill or chives before serving.
  • Enjoy the Citrus-Cured Gravlax With Lemon-Caper Cream Cheese Spread & recipe

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