I can’t imagine my holiday table without some salmon dishes. Savory trifle, salmon crudo, salmon tartar, or simple gravlax – all these appetizers are appealing. I just need to choose which one will be on my menu.
Simple gravlax, I said? Oh, no, the salt-and-citrus cured salmon by Thomas Keller, or fantastic beet-and-dill gravlax by Nigel Slater, or mysterious night salmon by Jacques Pepin – they are not that simple. They are easy to make – yes, but they have such a unique and unforgettable complex taste, as well as gorgeous, gorgeous look.
The fish with a delicate citrus flavor made by extraordinary talented Thomas Keller melts in your mouth. Thanks to a miracle mixture of a grapefruit, orange, lemon, and lime, this gravlax ideally fits a winter holiday menu.
I wish you could find some time to make and enjoy it, as my family and friends enjoy.
Note: the citrus gravlax can be made in advance and stored in a freezer. Cover the cured fish with a very thin layer of olive oil (help with a hand), wrap in heavy foil, put in a freezer zipper bag, and keep in a freezer. Remove from the freezer 2 hours before serving. Thinly slice the fish while it is still slightly frozen.
In a bowl, mix well all the marinade ingredients.
Wash the fish with cold water and dry it with a paper towel.
Put the fish on a piece of foil and cover all the sides with the marinade.
Tightly close the foil.
Transfer the packet into a tray or dish, top with a weight (a break covered with foil, a can, etc.). Marinate in a refrigerator for 1 hour for every ¼ inch of fish thickness (from 3 hours for a thin salmon to 24 hours for a thick one).
Remove the fish from a refrigerator and then unwrap – there will be some juices in the packet. Wash the fish under running cold water and dry with a paper towel.
Thinly slice on a slight diagonal.
Serve with potato pancakes or blini, fresh bread and butter, toasts, whipped cream cheese, cream fresh, crackers.
The gravlax tastes even better next day.
For an air-cured effect, store cured (citrus marinated) salmon uncovered on a tray with a rack in a refrigerator for 24 hours.
If the fish is saltier than you like, wash it under running cold water a little longer.
Cook with pleasure and enjoy the world!