CITRUS-CURED GRAVLAX WITH TOASTED FENNEL SEEDS
Provided by Joan Nathan
Categories appetizer
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Rub Cointreau over flesh side of salmon. In a half-gallon zip-top plastic bag, combine sugar, salt and fennel. Add zests, thyme and bay leaf; mix well.
- Put salmon in bag, gently roll to coat, then press sugar-salt mixture into meat. Place plastic bag on a plate, put a weight on top (like a heavy skillet) and refrigerate overnight or for about 12 to 14 hours.
- When ready to serve, remove bag from refrigerator and thoroughly scrape off citrus-salt mixture, dabbing with a damp cloth if necessary. Before serving, slice gravlax paper-thin on a diagonal and serve on crackers, with a dollop of citrus crème fraîche with tarragon.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 4 grams, Carbohydrate 20 grams, Fat 8 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 2 grams, Sodium 243 milligrams, Sugar 18 grams
CITRUS-CURED SALMON GRAVADLAX
Gravadlax makes a stunning prepare-ahead starter or centrepiece for your New Year festivities
Provided by Gordon Ramsay
Categories Starter
Time 10h
Yield Serves 8-10 as a starter, more as part of a buffet
Number Of Ingredients 14
Steps:
- Tip all the ingredients for the salt mix into a food processor and whizz until everything is combined and the spices are completely ground.
- Stroke your hand along the salmon fillet to check for any stray bones. If you find any, pull them out with a pair of tweezers or small pliers.
- To skin the salmon fillet, lay the fish skin-side down with the tail end closest to you. Insert your knife at an angle at the tail end and cut through the flesh to the skin. Turn the blade so it's almost flat against the skin, then take hold of the skin with the other hand. Pull and wiggle the skin towards you so as to cut the fillet away. Halfway through removing the skin, hold the knife firmly and flip the fillet over. Gently lift the fillet away from the skin and discard the skin. Trim away the thinner part, plus any fat around the edges, so that the fillet has an even shape.
- Scatter about a third of the salt mix onto a large tray in a line about the size of the salmon fillet. Lay the salmon, skinned-side down, over the salt and pack the rest of the salt on top. Cover with cling film, put another tray on top and weigh it down with a few cans or an empty casserole dish. Leave in the fridge overnight or for at least 10 hrs.
- Under cold running water, wash the salt mix off the salmon fillet, then dry with kitchen paper. Finely chop the dill. Lay the salmon on a board and cover with the dill, pressing it down to pack it onto the salmon.
- If serving as a plated starter, use a sharp carving knife to cut the salmon straight down into fine slices, allowing 6 slices for each plate.
- To make the horseradish cream, whisk together the cream and crème fraîche. Add the horseradish, lemon juice and seasoning, then continue to whisk until thick. Dress the salad leaves in a little olive oil. You are now ready to plate up.
- Arrange a neat pile of baby salad leaves in the centre of each plate. Curl slices of the salmon into bow shapes around the leaves. Continue all the way around the plate in a petal fashion. Use 2 teaspoons to make small quenelles of horseradish cream and spoon each into each bowl.
Nutrition Facts : Calories 271 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 3.61 milligram of sodium
CITRUS GRAVLAX
Provided by Valerie Bertinelli
Time P1DT20m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Mix the salt, sugar, dill, lemon zest and grapefruit zest together in a bowl. Line a platter or small baking pan with plastic wrap and spread about a third of the salt mixture on top of the plastic in the general size and shape of the salmon. Lay the salmon on top and make 5 to 6 shallow slits into the flesh using the tip of a paring knife, then rub the orange liqueur on top. Sprinkle evenly with the remaining salt mixture and wrap the plastic over the fish to cover it completely. Place the wrapped salmon inside a ziptop bag, remove as much of the air as possible and seal the bag. Put a plate on top of the wrapped fish and weigh it down with a small can or something similar. Refrigerate for 24 hours (the fish will release some liquid as it sits).
- After 24 hours, scrape the salt mixture off the top of the fish and wipe the surface with a damp paper towel. Serve immediately or wrap in plastic and keep refrigerated up to 5 days.
- When ready to serve, use a very sharp knife to make thin slices on a bias. Serve with the Lemon Creme Fraiche, toast points, red onions and lemon wedges.
- Combine the creme fraiche, lemon zest and juice and chives in a small bowl; season with salt.
More about "citrus cured salmon gravadlax recipes"
WHISKY-CURED SALMON GRAVADLAX RECIPE - GREAT BRITISH …
From greatbritishchefs.com
CURED SALMON GRAVLAX WITH CITRUS AND DILL RECIPE : SBS …
From sbs.com.au
HOW TO MAKE GRAVLAX - CURED SALMON RECIPE - NO SPOON …
From nospoonnecessary.com
HOMEMADE GRAVLAX RECIPE (CURED SALMON) - THE SPRUCE …
From thespruceeats.com
CURED SALMON GRAVLAX (CRAZY EASY!) - RECIPETIN EATS
From recipetineats.com
CITRUS CURED SALMON GRAVADLAX BBC GOOD FOOD - DELIPAIR
From delipair.com
CITRUS-CURED SALMON GRAVADLAX | RECIPE | BBC GOOD FOOD RECIPES, …
From pinterest.nz
21 CURED SALMON RECIPES UK - SELECTED RECIPES
From selectedrecipe.com
CITRUS CURED GRAVLAX WITH HORSERADISH CREME FRAICHE
From izabellanatrins.com
CURED SALMON RECIPE GRAVLAX FOOD
From homeandrecipe.com
CITRUS CURED GRAVLAX FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
CITRUS-CURED SALMON GRAVADLAX RECIPE | NEW IDEA FOOD
From newideafood.com.au
HONEY & CO’S HEAVENLY CITRUS RECIPES, FROM TREACLE-CURED SALMON …
From ft.com
CITRUS CURED SALMON GRAVADLAX FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
CITRUS-CURED SALMON GRAVADLAX RECIPE BY MATTHEW J …
From cookpad.com
CITRUS-CURED SALMON GRAVADLAX | RECIPE | BBC GOOD FOOD RECIPES, …
From pinterest.co.uk
CITRUS-CURED SALMON GRAVADLAX - BBC GOOD FOOD MIDDLE EAST
From bbcgoodfoodme.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love