Citrus Cured Gravlax Recipes

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CITRUS-CURED GRAVLAX WITH LEMON-CAPER CREAM CHEESE SPREAD &



Citrus-Cured Gravlax With Lemon-Caper Cream Cheese Spread & image

I haven't made these yet but it looks so good. It's one of Emeril's many wonderful recipes. It's a bit involved, since it will take a couple of days, but it looks worth it. Inactive prep time is 50 hours. Please note: The salmon is not wanting to display properly in the ingredients. The proper amount needed is 1 Salmon Fillet weighing between 3 to 3.5 pounds. This was posted for Zaar World Tour 05

Provided by Amis227

Categories     Scandinavian

Time 50m

Yield 12-16 serving(s)

Number Of Ingredients 29

3 lbs salmon fillets
1 medium orange, cut into eighths
1 lemon, cut into eighths
1 lime, cut into eighths
2 cups kosher salt
1 cup sugar
2 tablespoons cracked black peppercorns
1 cup roughly chopped fresh basil leaf
1 cup roughly chopped fresh dill
1 cup roughly chopped fresh mint leaves
1 cup roughly chopped fresh parsley leaves
chopped chives, for garnish (optional)
fresh dill sprig, for garnish (optional)
10 ounces cream cheese, at room temperature
2 ounces sour cream, at room temperature
1 tablespoon fresh lemon juice
1 1/2 teaspoons chopped drained capers
1 1/2 teaspoons chopped fresh chives
1/2 teaspoon finely grated lemon zest
1 pinch fresh ground black pepper
1 tablespoon active dry yeast
2 cups warm milk, 105 to 115 degrees F
1 1/3 cups all-purpose flour
1/2 cup buckwheat flour
2 teaspoons sugar
5 egg whites
2 tablespoons melted butter
1 tablespoon finely chopped chives (or more)
1/4 teaspoon salt

Steps:

  • CITRUS-CURED GRAVLAX.
  • First, make sure all skin and pin bones are removed from your filet, rinse it under cool water, and pat dry. Set aside.
  • In the bowl of a food processor, combine the fruit, salt, sugar, and pepper and process to a paste.
  • 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. Pack half of the citrus-salt mixture onto the skin-side of the fish, spreading out to the edges, and top with half of the herbs. Place the fish skin-side down in the middle of the cheesecloth and spread the remaining salt mixture and herbs over the flesh. Fold the cheesecloth in over the fish and carefully roll and turn the fish over into the cheesecloth to completely enclose.
  • Top with a second large non-reactive baking dish. Place weights or large heavy cans on the second dish to weight and press the fish. Let cure in the refrigerator for 48 hours, turning once.
  • Remove the weights and top baking dish and place the fish on the work surface. Discard the wrap and scrape the remaining salt and herb mixtures from the fish. Rinse the fish under cold running water for 1 minute to remove any remaining mixture and gently wipe dry with paper towels.
  • Wrap in plastic wrap, place on a platter, and freeze until firm enough to slice easily, 30 to 45 minutes. (Alternatively, refrigerate until ready to slice).
  • LEMON-CAPER CREAM CHEESE SPREAD.
  • Place all the ingredients in a medium bowl and cream together using a rubber spatula or heavy wooden spoon. Spoon into a decorative bowl and serve immediately. Yield: 1 1/2 cups.
  • CHIVE BLINIS.
  • Dissolve the yeast in 1 cup of the warm milk and add 1 teaspoon of the all-purpose flour. Place the mixture in a warm place until it rises and doubles in size, about 10 minutes. Add the rest of the warmed milk. Sift in the remaining all-purpose flour and the buckwheat flour. Add the sugar, 3 of the egg whites, the butter and the chives. Beat until smooth. Cover the bowl with plastic wrap and set aside to rise until doubled in size, about 1 hour. Stir the mixture lightly and let it rise again for 30 minutes.
  • Whisk the remaining egg whites until frothy and add to the mixture. Heat a nonstick skillet over medium-high heat and spray with nonstick cooking spray (or lightly brush with butter). Drop tablespoonfuls of batter into the skillet and cook until bubbles form and blinis are golden brown on the bottom, 30 seconds to 1 minute. Turn blinis and cook until golden brown on the second side, 30 seconds to 1 minute. Yield: about 5 1/2 dozen (2-inch) blinis.
  • Tip: Blinis may be made in advance and frozen, wrapped well in plastic wrap and placed inside a resealable food storage bag.
  • Remove the fish from the freezer and slice the salmon as thinly as possible at a slight angle. Arrange the slices decoratively on the platter and serve with the Lemon-Caper Cream Cheese Spread and the Chive Blinis.
  • Alternatively, blinis may be spread with the Lemon-Caper Cream Cheese Spread and then topped with a small piece of gravlax and passed or plated as hors d'oeuvres. Garnish with fresh dill or chives before serving.

Nutrition Facts : Calories 426.3, Fat 17.1, SaturatedFat 8.7, Cholesterol 98.1, Sodium 19132.1, Carbohydrate 38.5, Fiber 2.5, Sugar 18.9, Protein 30.5

CITRUS GRAVLAX



Citrus Gravlax image

Provided by Valerie Bertinelli

Time P1DT20m

Yield 6 to 8 servings

Number Of Ingredients 14

1/3 cup kosher salt
1/3 cup sugar
3 tablespoons chopped fresh dill
Finely grated zest of 2 lemons, plus lemon wedges, for serving
Finely grated zest of 1 grapefruit
2 pounds center-cut skin-on salmon fillet, bones removed
1 tablespoon orange liqueur
1/2 cup Lemon Creme Fraiche, recipe follows
Toast points or crackers, for serving
Sliced red onions, for serving
1 cup creme fraiche
1 teaspoon finely grated lemon zest plus 2 tablespoons lemon juice
2 tablespoons thinly sliced chives
Kosher salt

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.

CYRIL RENAUD'S CITRUS GRAVLAX



Cyril Renaud's Citrus Gravlax image

Provided by Mark Bittman

Categories     quick, appetizer

Time 15m

Yield at least 12 servings

Number Of Ingredients 11

2 cups salt
2 cups sugar
Grated zest of 2 oranges
Grated zest of 2 lemons
Grated zest of 2 limes
Grated zest of 2 grapefruit
2 tablespoons juniper berries
1 tablespoon cracked coriander seeds
1 bunch dill, stems and all, roughly chopped
2 tablespoons gin
1 2- to 3-pound fillet of salmon, pin bones removed

Steps:

  • Mix together the salt, sugar, zests, juniper, coriander, dill and gin. Place the salmon, skin side down, on a large sheet of plastic wrap. Cover the flesh side of the salmon with the salt mixture, making sure to coat it completely.
  • Wrap the fish well, and refrigerate for 12 to 24 hours.
  • Unwrap salmon, and rinse off the cure. Dry, then slice on the bias (see illustration). Serve plain, or with lemon wedges, creme fraiche, sour cream or light vinaigrette.

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 7 grams, Carbohydrate 42 grams, Fat 13 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 495 milligrams, Sugar 39 grams

CITRUS-CURED GRAVLAX WITH TOASTED FENNEL SEEDS



Citrus-Cured Gravlax With Toasted Fennel Seeds image

Provided by Joan Nathan

Categories     appetizer

Time 10m

Yield 8 to 10 servings

Number Of Ingredients 11

3 to 4 tablespoons Cointreau or other orange liqueur
1 1/4 pounds salmon fillet with skin
3/4 cup sugar
3/4 cup coarse salt
1/2 tablespoon fennel seeds, toasted and crushed
Zest of 1 lemon, grated
Zest of 1 lime, grated
Zest of 1 orange, grated
2 thyme sprigs, leaves crushed
1 dried bay leaf, crumbled
Citrus crème fraîche, for garnish. (see recipe)

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

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