Dec 152016
 

 

 

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.

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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.

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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.

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Instructions:

In a bowl, mix well all the marinade ingredients.

citrus salmon gravlax thomas keller00002citrus salmon gravlax thomas keller00005

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).

citrus salmon gravlax thomas keller00006citrus salmon gravlax thomas keller00008

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.

citrus salmon gravlax thomas keller00009citrus salmon gravlax thomas keller00010

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Thinly slice on a slight diagonal.

Serve with potato pancakes or blini, fresh bread and butter, toasts, whipped cream cheese, cream fresh, crackers.

citrus salmon gravlax thomas keller00036citrus salmon gravlax thomas keller00045

 

My notes:

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.

citrus salmon gravlax thomas keller00019citrus salmon gravlax thomas keller00053

 

Print Recipe
Citrus Salmon Gravlax by Thomas Keller
The recipe is adapted from The French Laundry Cookbook by Thomas Keller
Prep Time 20 min
Passive Time 3-24 hours
Servings
lb cured fish
Prep Time 20 min
Passive Time 3-24 hours
Servings
lb cured fish
Instructions
  1. In a bowl, mix well all the marinade ingredients.
  2. Wash the fish with cold water and dry it with a paper towel.
  3. Put the fish on a piece of foil and cover all the sides with the marinade.
  4. 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).
  5. 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.
  6. Thinly slice on a slight diagonal.
  7. Serve with potato pancakes or blini, fresh bread and butter, toasts, whipped cream cheese, cream fresh, crackers.
Recipe Notes

The gravlax tastes even better next day.

If the fish is saltier than you like, wash it under running cold water a little longer.

For an air-cured effect, store cured (citrus marinated), washed and dried salmon uncovered on a tray with a rack in a refrigerator for 24 hours.

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.

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Cook with pleasure and enjoy the world!

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