Toolbar
 |
Printer Friendly |  |
 |
|
 |
RSS Feed | |
|
Bookmark |
Home 
Recipes Appetizers Starters Seafood
Recipes Appetizers Starters Seafood
|
||||||||
|
||||||||
| Servings: | 10 |
| Author Notes: | For an easy first course that can be made in advance and sits happily in the fridge until you want it, this recipe couldn't be better. I serve the gravlax on a bed of crisp lettuce leaves and cilantro, along with mayonnaise that has been flavored with lime juice. To make canapés, I put a dab of the above mentioned mayonnaise on small pieces of crisp toast, then loosely "drape" thin slices of the gravlax and very thin slices of cucumber on top, and finally garnish with cilantro. I prefer using wild salmon, which has a firmer, leaner flesh and provides a better flavor than farmed fish. |
| Ingredients: |
2 tablespoons Kosher salt 2 tablespoons superfine sugar 2 1/2 pounds wild salmon, center cut, filleted but not skinned 2 lemon grass stalks, lower part, outer leaves removed and very finely chopped grated zest of 2 limes 1 1/2 teaspoons coriander seeds, dry roasted and crushed 2 inch piece of fresh ginger, grated freshly ground black pepper to taste 5 tablespoons finely chopped cilantro 3 tablespoons finely chopped fresh mint |
| Instructions: |
1. Mix the salt and sugar together and rub well into both sides of the salmon. Combine the remaining ingredients and rub these into the salmon.
2. Lay the fish, skin side up in a shallow baking dish or small tray and wrap tightly in plastic wrap. Weigh down with weights or cans. 3. Leave in the bottom of the refrigerator for 3 days, turning the fish over daily and spooning any juices back over the fish. 4. To serve the gravlax, remove the plastic wrap, wipe off the excess marinade, and cut the fish into thin slices using a long, sharp narrow-bladed knife held almost parallel to the fish. |
|
Comments
There are no comments for this item
Be the first to leave a comment
You must be a registered member to leave a comment. So why not sign up now?
- Recently Added
-
- Jul 28, 2009
- Jun 17, 2009
- Oct 29, 2008
- Oct 29, 2008
Submit a recipe for publication on FabulousFoods.com
Sign up for Cheri's FabulousFoods Newsletter/Blog
 |
| Have some fun and test your foodie knowledge with these short, fun trivia quizzes. |
|
