Photo: c. foodblogchef 2021
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Cured Salmon Gravlax with Fennel-Orange Crema
Yield: 2 servings as a main course, 8 to 10 as an hors d’oeuvre
For the Gravlax:
• ½ teaspoon black peppercorns
• 2 teaspoons sugar
• 1 ¾ teaspoons kosher salt
• ½ teaspoon finely grated orange zest (can substitute lemon zest)
• 1 one-pound, skin-on salmon fillet
• ½ cup chopped fennel fronds, more for serving (can substitute dill)
• 2 tablespoons chopped fresh tarragon
• 4 teaspoons Vodka or another neutral spirit (Gin, Aquavit, etc.)
For the Fennel-Orange Crema:
• ½ cup crème fraiche or sour cream
• ½ garlic clove (finely minced or grated and mashed to a paste with a pinch of salt)
• 1-2 teaspoons fresh lemon juice (start with 1 teaspoon, mix, taste, adjust to taste)
• Pinch of salt (to taste)
• Freshly ground black pepper (to taste)
• 1 tablespoon chopped fennel fronds, more for garnish
• 1 tablespoon finely chopped fresh tarragon
• ¾ teaspoon finely grated orange zest
• ¼ teaspoon coarsely ground black pepper, more for serving
• Slices of cocktail pumpernickel, for serving
• Fresh lemon juice, for serving.
1. To make the cured salmon: using a mortar and pestle or the side of a knife, lightly crush the peppercorns. Transfer to a small bowl and stir in the sugar, salt, and orange zest. Rub mixture over salmon flesh; press the fennel fronds and tarragon all over flesh and sprinkle with the spirit. Put the seasoned salmon in a zip-lock plastic bag with the air squeezed out, or wrap well with plastic wrap and place in a skillet or on a sheet pan. Place a plate or other skillet atop the salmon packet and weight-down with something like a 48 ounce can of tomatoes or heavy skillet. Refrigerate for 1 to 3 days. Turn the fish after 12 hours and taste after 24 hours. A moderate cure is achieved after about 36 hours.
2. To make the fennel-orange crema: using a mortar and pestle or the side of a knife, or a microplane mash the garlic with a pinch of salt until it forms a paste. Transfer to a bowl and add the crème fraiche or sour cream, 1 tablespoon of fennel fronds, tarragon, orange zest, lemon juice, and pepper. Stir to combine.
3. Wipe off most of the marinade from the salmon and slice off the skin. Thinly slice the fish across the grain at an acute angle. To serve, spread the fennel-orange crema mixture on slices of pumpernickel, pile the sliced salmon on the pumpernickel, and sprinkle with salt, more black pepper, and a little lemon juice. Top with fennel fronds and diced Pickled Avocado.