BEET AND LI­CORICE SAL­MON GRAVLAX

Western Living - - FOOD / A VERY MODERN HOLIDAY -

A pop­u­lar ap­pe­tizer of Nordic ori­gins, gravlax usu­ally con­sists of fish fil­lets cured in salt, sugar and fresh herbs. The li­corice in the gravlax mari­nade im­parts a pleas­ant herbal sweet­ness that pairs per­fectly with the sal­mon, while the beets give the fish a stun­ning fuch­sia hue. See photo on page 52. ¾ cup gran­u­lated sugar ½ cup kosher salt, plus ex­tra for sea­son­ing ½ tsp freshly ground black pep­per 2 tbsp loose li­corice-root tea ¼ cup chopped fresh dill, di­vided 1½ lbs sal­mon fil­let, scaled,

pin bones re­moved, skin left on 3 tbsp vodka 1 large red beet, peeled and grated 1 small fen­nel bulb, trimmed and cored 1 medium kohlrabi,

trimmed, peeled and juli­enned 1 medium yel­low beet,

trimmed, peeled and juli­enned ½ medium ji­cama, peeled and juli­enned 1 Granny Smith ap­ple, trimmed and juli­enned 1 lemon, juiced, di­vided ⅔ cup sour cream 3 tbsp yuzu juice ¼ cup brewed li­corice root tea,

cooled to room tem­per­a­ture Rye crisp­bread, for serv­ing Line a bak­ing dish large enough to hold sal­mon fil­let with a dou­ble layer of plas­tic wrap, leav­ing lots of over­hang. In medium bowl, stir to­gether sugar, salt, pep­per, li­corice tea and 2 tbsp dill. Scat­ter half the sugar mix­ture in a wide line down cen­tre of pre­pared dish. Place sal­mon fil­let on top, skin­side down, and sprin­kle with vodka be­fore cov­er­ing with re­main­ing sugar mix­ture. Place grated beet on top of sug­ared flesh side of fish. Wrap tightly with plas­tic wrap, lin­ing the bak­ing dish, and al­low to cure in re­frig­er­a­tor for 2 days, flip­ping fish over af­ter 24 hours. Un­wrap fish, rinse off beet and sugar mix­ture un­der cold wa­ter and pat dry with pa­per towel. About a half hour be­fore serv­ing, make coleslaw. Us­ing a man­dolin or a sharp knife, slice fen­nel cross­wise into pa­per-thin slices. Place in a bowl along with kohlrabi, yel­low beet, ji­cama, ap­ple and re­main­ing 2 tbsp dill. Sea­son with a good pinch of salt and juice of half a lemon. Toss to com­bine and set aside. In a small bowl whisk to­gether sour cream, yuzu juice, tea and re­main­ing lemon juice. Sea­son to taste with salt. To serve, slice cured sal­mon very thinly across fish on the bias, tak­ing care to leave be­hind skin. Place some crisp­bread on serv­ing plates, and top with coleslaw and a driz­zle of sour cream dress­ing. Pile or fan slices of sal­mon along­side coleslaw and serve right away. Serves 6.

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