Gravlax On Cucumbers With Chive Yogurt Recipes

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GRAVLAX ON CUCUMBERS WITH CHIVE YOGURT



Gravlax on Cucumbers with Chive Yogurt image

Gravlax, a Nordic cold-cured salmon, can be found at specialty-food stores. Lightly smoked salmon (lox) can also be used. Pairing slices of the fish with grapefruit makes for a tart, sweet-and-salty combination.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 15m

Yield Makes 24

Number Of Ingredients 6

1/3 cup nonfat Greek yogurt
2 tablespoons finely chopped fresh chives
Coarse salt and freshly ground pepper
1 grapefruit
1 English cucumber, sliced on the bias into 24 slices, about 1/3 inch thick
5 ounces thinly sliced gravlax, cut into 1 1/2 inch squares

Steps:

  • Stir together yogurt, 1 tablespoon chives, and 1/8 teaspoon salt. Season with pepper.
  • Cut away peel and pith from grapefruit, keeping segments intact. Cut between membranes using a sharp paring knife to release segments. Slice each grapefruit segment into 3 long, thin slices. (Alternatively, cut grapefruit into small chunks.)
  • Arrange cucumber slices on a platter and dollop yogurt mixture onto the center of each (about 1/2 teaspoon per slice). Top each with 1 gravlax square and 1 grapefruit slice (twisting together if desired; you may have extra grapefruit slices). Sprinkle with remaining tablespoon chives.

Nutrition Facts : Calories 23 g, Cholesterol 3 g, Protein 3 g, Sodium 107 g

CREAMY YOGURT CUCUMBER SALAD RECIPE



Creamy Yogurt Cucumber Salad Recipe image

Yogurt subs in for sour cream in this healthy version of a favorite summer salad.

Provided by Heidi

Number Of Ingredients 9

1 cup non-fat plain Greek yogurt
3-4 seedless cucumbers (sliced thinly)
1/4 red onion (thinly sliced and roughly chopped)
1 clove garlic (pressed or minced finely)
juice from 1/2 lemon
1/4 cup chopped fresh dill (plus more for garnish)
1/4 cup chopped fresh mint (plus more for garnish)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Toss the cucumbers and red onion in a medium to large bowl. Mix the yogurt, garlic, lemon juice, dill, mint, salt and pepper together in a small bowl then add to the cucumbers and toss to coat. Add more salt and pepper as desired and garnish with more mint and dill. Refrigerate for 1 hour before serving.

GRAVLAX WITH MUSTARD SAUCE



Gravlax with Mustard Sauce image

Provided by Ina Garten

Categories     appetizer

Time P2DT15m

Yield 10 servings

Number Of Ingredients 8

3 pounds fresh salmon, center cut
1 large bunch of dill, plus 1/4 cup chopped dill for serving
1/2 cup kosher salt
1/2 cup sugar
2 tablespoons white peppercorns, crushed
1 tablespoon whole fennel seeds
Pumpernickel bread, for serving
Mustard Sauce, recipe follows

Steps:

  • Cut the salmon in half crosswise and place half the fish skin side down in a deep dish. Wash and shake dry the dill and place it on the fish. Combine the salt, sugar, crushed peppercorns, and fennel seeds in a small bowl and sprinkle it evenly over the piece of fish. Place the other half of salmon over the dill, skin side up. Cover the dish with aluminum foil. Place a smaller pan on top of the foil and weight it with some heavy cans. Refrigerate the salmon for at least 2 and up to 3 days, turning it every 12 hours and basting it with the liquid that collects.
  • Lay each piece of salmon flat on a cutting board, remove the bunch of dill, and sprinkle the top with chopped dill. With a long thin slicing knife, slice the salmon in long thin slices as you would for smoked salmon. Serve with dark pumpernickel bread and mustard sauce. You can also serve with chopped red onion and capers, if desired.
  • 1/4 cup Dijon mustard
  • 1 teaspoon ground dry mustard
  • 3 tablespoons sugar
  • 2 tablespoons white wine vinegar
  • 1/3 cup olive oil
  • 3 tablespoons chopped fresh dill
  • Combine the mustards, sugar, and vinegar in a small bowl. Slowly whisk in the oil and stir in the chopped dill. Serve with the gravlax.
  • Yield: 3/4 cup

CUCUMBER AND YOGURT SALAD



Cucumber And Yogurt Salad image

Cucumbers in a creamy yogurt dressing. Serve very cold.

Provided by jen

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 1h15m

Yield 7

Number Of Ingredients 6

3 cucumbers
2 cloves garlic, minced
salt to taste
2 tablespoons dried mint
1 cup plain yogurt
1 tablespoon olive oil

Steps:

  • Peel, quarter lengthwise, and seed cucumbers. Slice thinly. Mix together with garlic. Layer cucumber slices in a salad bowl, sprinkling each layer lightly with salt. Let stand for 30 minutes.
  • Pour off the liquid that has formed, pressing cucumber firmly. Crumble mint over cucumbers.
  • Beat yogurt until smooth; blend in a drizzle of olive oil if desired. Pour over cucumbers. Refrigerate until thoroughly chilled.

Nutrition Facts : Calories 54.5 calories, Carbohydrate 6.1 g, Cholesterol 2.1 mg, Fat 2.6 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 0.7 g, Sodium 28 mg, Sugar 3.9 g

JULIA CHILD'S TRADITIONAL GRAVLAX



Julia Child's Traditional Gravlax image

According to Julia, she first ate Gravlax in the Grand Hotel in Oslo and starting making it then. This recipe easily doubles and will keep (after the cure) for a week in the frig or can be frozen. It's easy to do; the hardest part is the slicing. You can serve it with sauce or, my favorite, just plain with cucumber and good bread, and, if you're adventurous, with some ice cold aquavit. Cooking time is curing time. Servings are estimated for appetizers.

Provided by Chef Kate

Categories     Scandinavian

Time P4DT30m

Yield 15-20 serving(s)

Number Of Ingredients 5

2 1/2-3 lbs salmon fillets, skin on, all bones removed
1 1/2 tablespoons kosher salt (plus more if needed)
2 1/4 teaspoons brown sugar
4 tablespoons cognac (plus more if needed)
1 cup dill sprigs, packed

Steps:

  • Trim the salmon fillet, cutting away any thin uneven edges and the thin end of the tail (which can be reserved for something else).
  • Make sure all the pinbones are removed--run your fingers up the fillet; if you feel any bones, remove them with a tweezer or a needle-nosed plier.
  • Cut the fillet in half crosswise so that you have two pieces of the same length and roughly the same width.
  • Mix the salt and sugar together.
  • Sprinkle half the mixture over each fillet and rub it in with your fingers.
  • Place one fillet in a glass (or other non-reactive) baking dish big enough to hold it.
  • Drizzle about two tablespoons of cognac over each half, rubbing it in with your fingers.
  • Spread the dill over the salmon half in the baking dish.
  • Lay the other half fillet on top (skin side up).
  • Align the two halves.
  • Cover closely with a sheet of plastic wrap.
  • Place a board or pan on top of the fillets.
  • Make sure it is resting on the fish and not on the sides of the baking dish.
  • Weight the top with something heavy (a large can of tomatoes for example).
  • Place in refrigerator.
  • After one day of curing, remove weights and board and turn fillets over(so the top fillet is now on the bottom) and baste with the liquid that has accumulated in the dish.
  • Replace weights and board and return to frig.
  • On the second day, turn and baste again and slice off a tiny piece to taste.
  • If it doesn't taste like it's getting there, add a little more salt and/or cognac on the fish.
  • Return to the fridge.
  • Cure for a third day, turn and baste again.
  • On the fourth day, you can serve the gravlax.
  • To serve, clean the dill away and wipe the fish dry with paper towels.
  • Use a long thin-bladed slicing knife (sharpened) and start slicing a few inches from the narrow end of the fillet.
  • Cut with a back and forth sawing motion toward the narrow end to remove a thin slice of fish.
  • Start each succeeding slice a bit farther in from the narrow end; always cut at a flat angle to keep the slices as long and thin as possible.

SPICY CUCUMBERS WITH YOGURT, LEMON AND HERBS



Spicy Cucumbers With Yogurt, Lemon and Herbs image

This recipe brings together two contrasting components to create a bright summer dish. A simple yogurt sauce is dressed up with herbs and zest, then topped with cucumbers that have marinated in a spicy oil. Coriander, cumin and red-pepper flakes bloom in a neutral oil, and the cucumbers take on the flavors as they sit. For the yogurt, a variety of garden fresh herbs work well, but dill and mint are crucial. Both the yogurt and the cucumbers can be prepared up to a day in advance and kept refrigerated until serving. When you're ready, spread the yogurt sauce in a wide bowl or plate. Spoon the cucumbers on top evenly so each each bite gets a little yogurt and a little cucumber: One will temper the spiciness of the other. Save a handful of the herbs for a fresh garnish.

Provided by Yewande Komolafe

Categories     easy, salads and dressings, vegetables, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

1 1/2 pounds Persian cucumbers (about 8), ends trimmed and quartered lengthwise into spears, then crosswise into 2-inch pieces
1 teaspoon kosher salt, plus more to taste
1/4 cup grapeseed oil or other neutral oil, such as canola, safflower, sunflower oil
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon red-pepper flakes
2 scallions, trimmed and thinly sliced
2 teaspoons apple cider vinegar
1 cup full-fat Greek yogurt
1/2 cup mint leaves, thinly sliced
1/4 cup dill, chopped
1/4 cup parsley leaves and tender stems, chopped
1 lemon
2 tablespoons olive oil
Black pepper
1/4 cup pine nuts (optional)

Steps:

  • Toss the cucumber pieces with 1 teaspoon salt and set in a colander in the sink to drain.
  • In a small pot, heat the oil over medium heat. Add the coriander and cumin, and toast until fragrant, stirring to avoid scorching, about 1 minute. Remove oil from heat, add red-pepper flakes and allow to cool.
  • In a medium bowl, toss the salted cucumber pieces with the scallions, spiced oil and apple cider vinegar. Allow to marinate in the refrigerator for 15 minutes or overnight while you prepare the yogurt.
  • In a small bowl, combine the yogurt, half of the herbs (mint, dill and parsley), zest and juice of the lemon and the olive oil. Stir to incorporate, and season to taste with salt and pepper.
  • Spread the yogurt mixture on a plate or the bottom of a shallow bowl. Using a slotted spoon to drain the cucumbers and scallions of excess liquid, evenly place the cucumbers and scallions on top of the yogurt. Finish with the remaining chopped herbs and pine nuts (if using), and serve immediately.

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