Small Batch Gravlax With Fennel Orange Butter Recipes

GRAVLAX

Steps:

• Mix together the salt, sugar, and dill. Put the salmon, skin side down, on a large sheet of plastic wrap. Cover the flesh side of the salmon with the salt mixture, being sure to coat it completely (there will be lots of salt mix; just pile it in there).
• Wrap the fish well. If the air temperature is below 70°F and it is not too inconvenient, let it rest outside the refrigerator for about 6 hours, then refrigerate for 18 to 24 hours more. Otherwise, refrigerate immediately for about 36 hours.
• Unwrap the salmon and rinse off the cure. Dry, then slice on the bias. Serve plain or with lemon wedges, crème fraîche, sour cream, or a light vinaigrette.
• Variations
• Low-Salt Gravlax: Use 1/2 cup salt and 1/4 cup sugar. Combine a couple of chopped bay leaves, 1/4 cup minced shallot, and 1 teaspoon cracked black pepper with the dill. Refrigerate for 48 hours and proceed as directed.
• Citrus Gravlax: Use 1 cup each salt and sugar, combined with the grated zests of 2 oranges, 2 lemons, 2 limes, and 2 grapefruit, 2 tablespoons juniper berries; 1 tablespoon cracked coriander seeds; and 1 bunch of dill, stems and all. Marinate for 12 to 24 hours.

GRAVLAX WITH THE WORKS

Steps:

• Coarsely grind the fennel seeds, peppercorns and coriander seeds in a spice grinder or with a mortar and pestle. Transfer to a bowl and mix with the salt, sugar and grapefruit zest and juice.
• Place the salmon fillets side by side, skin-side down, on a large piece of plastic wrap. Scatter the salt mixture over and around the fish. Top one fillet with the dill, then put the other fillet on top, skin-side up. Pat any extra salt mixture all over the fish. Wrap tightly in the plastic wrap and put the fish on a plate. Cover with another plate and put 2 or 3 heavy cans on top to weigh it down. Refrigerate 2 to 3 days, flipping the salmon daily.
• Unwrap the salmon and rinse under cold water to remove the spices and herbs. Pat dry with paper towels. Slice the salmon at an angle as thinly as possible with a sharp knife.
• Before serving, press the egg whites through a fine-mesh strainer into a bowl. Repeat with the yolks. Arrange the salmon and bread on a platter. Put the chopped onion, chives, capers, beet horseradish and radishes in separate bowls for toppings.

MARK BITTMAN'S GRAVLAX

Steps:

• Fillet the salmon or have the fishmonger do it; the fish need not be scaled. Lay both halves, skin side down, on a plate.
• Toss together the salt, brown sugar and pepper and rub this mixture all over the salmon (the skin too); splash on the spirits. Put most of the dill on the flesh side of one of the fillets, sandwich them together, tail to tail, and rub any remaining salt-sugar mixture on the outside; cover with any remaining dill, then wrap tightly in plastic wrap. Cover the sandwich with another plate and top with something that weighs a couple of pounds -- some unopened cans, for example. Refrigerate.
• Open the package every 12 to 24 hours and baste, inside and out, with the accumulated juices. When the flesh is opaque, on the second or third day (you will see it changing when you baste it), slice thinly as you would smoked salmon -- on the bias and without the skin -- and serve with rye bread or pumpernickel and lemon wedges.

CITRUS-CURED GRAVLAX WITH TOASTED FENNEL SEEDS

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.

TOM VALENTI'S LOW-SALT GRAVLAX

Steps:

• Place salmon, skin side down, on a large sheet of plastic wrap, and sprinkle it with the vodka or aquavit. Mix together the salt and sugar, then sprinkle onto the flesh side of the salmon. Mix together the bay leaves, dill, shallots, pepper, caraway seeds, tarragon and green peppercorns. Cover the flesh side of the salmon with this mixture, making sure to coat it completely.
• Wrap the fish well, and refrigerate for about 48 hours.
• Unwrap the salmon, and rinse off the cure. Dry, then slice on the bias. Serve plain or with lemon wedges, creme fraiche, sour cream or a light vinaigrette. (Mr. Valenti serves it atop a chickpea pancake, with caviar and mustard oil, at his restaurant.)

JUNIPER-AND-GIN GRAVLAX

Steps:

• Combine salt, sugar, zest, pepper, juniper, and dill in a bowl. Add gin; stir until mixture resembles wet sand.
• Rinse salmon and pat dry. Line a baking sheet with plastic; scatter one-third of sugar mixture on it. Lay salmon, skin-side down, on sugar mixture; spread remaining mixture evenly over top. Wrap tightly in the plastic; place a second baking sheet on top and weigh down with canned goods. Refrigerate, flipping fish and pouring off excess liquid every 24 hours, for 3 days. Rinse excess sugar mixture off salmon; pat dry.
• Place fish flesh-side down, and slide the tip of a long, sharp knife between flesh and skin at a short end. Using a paper towel to grip, gently pull skin off. Flip fish; thinly slice at a 45-degree angle. Serve with relish, roe, crackers, capers, creme fraiche, fennel, and onion.

SMALL-BATCH GRAVLAX WITH FENNEL-ORANGE BUTTER

Steps:

• To make the gravlax: 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. Transfer to an airtight container and refrigerate for 1 to 3 days. Turn fish after 12 hours and taste after 24 hours.
• To make the butter (up to 3 days ahead): Using a mortar and pestle or the side of a knife, mash the garlic with a pinch of salt until it forms a paste. Transfer to a bowl. Add the butter, 1 tablespoon of fennel fronds, tarragon, orange zest and pepper. Stir to combine.
• To serve, spread fennel-orange butter on slices of pumpernickel. Wipe off most of the marinade from the salmon and slice off the skin. Thinly slice the fish, pile it on the pumpernickel, and sprinkle with salt, more black pepper and a little lemon juice. Top with fennel fronds.