Orange-cured gravlax

Yield: 4 servings

Measure Ingredient
1½ pounds Salmon fillet, skin on, all
\N \N Bones removed
¼ cup Roughly chopped fresh dill
¼ cup Roughly chopped fresh
\N \N Tarragon
1 teaspoon Rinsed and crushed green
\N \N Peppercorns
¼ cup Kosher salt
½ cup Granulated sugar
2 tablespoons Grand Marnier
8 \N Lemon wedges
8 \N Sprigs dill

Rinse the salmon, pat dry, and cut crosswise in half. Lay 1 piece skin-side down on the work surface. sprinkle with half the herbs and peppercorns, all of the salt and sugar, the Grand Marnier, then the remaining herbs and peppercorns.

Place the second piece of salmon on top, skin side-up, like a sandwich. Wrap tightly in plastic wrap, place in a dish, and refrigerate for 48 hours, turning every 8 hours. (If a lot of liquid accumulates in the dish, unwrap the salmon, baste with the liquid, and re-wrap.)

Remove the marinated salmon from the plastic and scrape away the herbs and seasonings. Blot the salmon dry, then cut into paper-thin slices. Arrange on chilled plates with a lemon wedge and dill sprig and serve with toast points, Potato Crisps and Creme Fraiche.


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