Our recipe of the week comes from one of our new culinary staff, Kay Benaroch. Gravlaks (marinated salmon or sea bass) adapted from Julia Child & Company, and it’s the perfect appetizer or light lunch!
Gravlaks (marinated salmon or sea bass)
Adapted from Julia Child & Company
1 lb. piece of salmon fillet (or sea bass)
1 1/2 Tablespoons kosher salt
1 Tablespoon brown sugar (or white sugar)
2 teaspoons dried dill
2 Tablespoons cognac or tequila (or rum)
Large plastic ziplock bag (big enough to hold fillet)
Heavy metal cans (large cans of tomatoes work well) - these act as weights on top of marinating fish
Dish to hold fish while marinating
Soft cream cheese or Garlic cream cheese (i.e Boursin)
Small baguette cut into thin slices OR crackers
capers and pickled red onion slices or garnish of choice (i.e. chopped chives, chopped hard-boiled egg)
1. Rub your fingers over the fillet of fish to make sure no pin bones are present – if so, remove with pliers or fingers.
2. Mix together salt and sugar and dill along with cognac (or other liquor) in ziplock bag.
3. Insert fish in bag and close removing as much air as possible. Use your fingers to massage marinade into fish.
4. Put bag containing fish and marinade into dish and weigh down with metal cans.
5. Marinate for several days (2-3 maximum) turning over every day. Remove fish from marinade and pat dry with paper towels.
Note: if needed faster a marinade or 1 day is sufficient..
6. Slice fish into thin pieces cutting against the grain on a bias. Trim into squares or rectangles for use as a canape.
7. Lightly coat one side of bread slices or crackers with cream cheese and then top with a small piece of salmon and garnish with capers and red onions.
NOTE: Wait until about 30 minutes before serving to assemble – crackers or bread may get soggy if assembled too far in advance.
Cook’s note: extra salmon can be refrigerated and used later – don’t keep more than 10 days.Trimmings can be combined with cream cheese in a blender to make a dip.