Citrus Cured Salmon Gravadlax Recipes

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CITRUS-CURED SALMON GRAVADLAX



Citrus-cured salmon gravadlax image

Gravadlax makes a stunning prepare-ahead starter or centrepiece for your New Year festivities

Provided by Gordon Ramsay

Categories     Starter

Time 10h

Yield Serves 8-10 as a starter, more as part of a buffet

Number Of Ingredients 14

1 filleted side of very fresh salmon - weighing about 900g
very large bunch dill (about 80g)
100g mixed baby salad leaves and extra virgin olive oil, to serve
250g Maldon sea salt
375g demerara sugar
4 star anise
1 tsp coriander seeds
zest 3 oranges
zest 1 lime
zest 1 lemon
100ml double cream
100ml crème fraîche
50g freshly grated horseradish or 85g creamed horseradish
juice ½ lemon

Steps:

  • Tip all the ingredients for the salt mix into a food processor and whizz until everything is combined and the spices are completely ground.
  • Stroke your hand along the salmon fillet to check for any stray bones. If you find any, pull them out with a pair of tweezers or small pliers.
  • To skin the salmon fillet, lay the fish skin-side down with the tail end closest to you. Insert your knife at an angle at the tail end and cut through the flesh to the skin. Turn the blade so it's almost flat against the skin, then take hold of the skin with the other hand. Pull and wiggle the skin towards you so as to cut the fillet away. Halfway through removing the skin, hold the knife firmly and flip the fillet over. Gently lift the fillet away from the skin and discard the skin. Trim away the thinner part, plus any fat around the edges, so that the fillet has an even shape.
  • Scatter about a third of the salt mix onto a large tray in a line about the size of the salmon fillet. Lay the salmon, skinned-side down, over the salt and pack the rest of the salt on top. Cover with cling film, put another tray on top and weigh it down with a few cans or an empty casserole dish. Leave in the fridge overnight or for at least 10 hrs.
  • Under cold running water, wash the salt mix off the salmon fillet, then dry with kitchen paper. Finely chop the dill. Lay the salmon on a board and cover with the dill, pressing it down to pack it onto the salmon.
  • If serving as a plated starter, use a sharp carving knife to cut the salmon straight down into fine slices, allowing 6 slices for each plate.
  • To make the horseradish cream, whisk together the cream and crème fraîche. Add the horseradish, lemon juice and seasoning, then continue to whisk until thick. Dress the salad leaves in a little olive oil. You are now ready to plate up.
  • Arrange a neat pile of baby salad leaves in the centre of each plate. Curl slices of the salmon into bow shapes around the leaves. Continue all the way around the plate in a petal fashion. Use 2 teaspoons to make small quenelles of horseradish cream and spoon each into each bowl.

Nutrition Facts : Calories 271 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 3.61 milligram of sodium

CITRUS GRAVLAX



Citrus Gravlax image

Provided by Valerie Bertinelli

Time P1DT20m

Yield 6 to 8 servings

Number Of Ingredients 14

1/3 cup kosher salt
1/3 cup sugar
3 tablespoons chopped fresh dill
Finely grated zest of 2 lemons, plus lemon wedges, for serving
Finely grated zest of 1 grapefruit
2 pounds center-cut skin-on salmon fillet, bones removed
1 tablespoon orange liqueur
1/2 cup Lemon Creme Fraiche, recipe follows
Toast points or crackers, for serving
Sliced red onions, for serving
1 cup creme fraiche
1 teaspoon finely grated lemon zest plus 2 tablespoons lemon juice
2 tablespoons thinly sliced chives
Kosher salt

Steps:

  • Mix the salt, sugar, dill, lemon zest and grapefruit zest together in a bowl. Line a platter or small baking pan with plastic wrap and spread about a third of the salt mixture on top of the plastic in the general size and shape of the salmon. Lay the salmon on top and make 5 to 6 shallow slits into the flesh using the tip of a paring knife, then rub the orange liqueur on top. Sprinkle evenly with the remaining salt mixture and wrap the plastic over the fish to cover it completely. Place the wrapped salmon inside a ziptop bag, remove as much of the air as possible and seal the bag. Put a plate on top of the wrapped fish and weigh it down with a small can or something similar. Refrigerate for 24 hours (the fish will release some liquid as it sits).
  • After 24 hours, scrape the salt mixture off the top of the fish and wipe the surface with a damp paper towel. Serve immediately or wrap in plastic and keep refrigerated up to 5 days.
  • When ready to serve, use a very sharp knife to make thin slices on a bias. Serve with the Lemon Creme Fraiche, toast points, red onions and lemon wedges.
  • Combine the creme fraiche, lemon zest and juice and chives in a small bowl; season with salt.

CITRUS-CURED GRAVLAX WITH TOASTED FENNEL SEEDS



Citrus-Cured Gravlax With Toasted Fennel Seeds image

Provided by Joan Nathan

Categories     appetizer

Time 10m

Yield 8 to 10 servings

Number Of Ingredients 11

3 to 4 tablespoons Cointreau or other orange liqueur
1 1/4 pounds salmon fillet with skin
3/4 cup sugar
3/4 cup coarse salt
1/2 tablespoon fennel seeds, toasted and crushed
Zest of 1 lemon, grated
Zest of 1 lime, grated
Zest of 1 orange, grated
2 thyme sprigs, leaves crushed
1 dried bay leaf, crumbled
Citrus crème fraîche, for garnish. (see recipe)

Steps:

  • Rub Cointreau over flesh side of salmon. In a half-gallon zip-top plastic bag, combine sugar, salt and fennel. Add zests, thyme and bay leaf; mix well.
  • Put salmon in bag, gently roll to coat, then press sugar-salt mixture into meat. Place plastic bag on a plate, put a weight on top (like a heavy skillet) and refrigerate overnight or for about 12 to 14 hours.
  • When ready to serve, remove bag from refrigerator and thoroughly scrape off citrus-salt mixture, dabbing with a damp cloth if necessary. Before serving, slice gravlax paper-thin on a diagonal and serve on crackers, with a dollop of citrus crème fraîche with tarragon.

Nutrition Facts : @context http, Calories 206, UnsaturatedFat 4 grams, Carbohydrate 20 grams, Fat 8 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 2 grams, Sodium 243 milligrams, Sugar 18 grams

CITRUS-CURED SALMON



Citrus-Cured Salmon image

Serve this salmon on toasted baguette slices topped with finely chopped red onion and chives, grated lemon zest, and creme fraiche for a delicious canape. This recipe comes from Michael Ruhlman's "Ruhlman's Twenty."

Provided by Martha Stewart

Yield Makes 2 to 2 1/2 pounds

Number Of Ingredients 6

1 cup coarse salt
1/2 cup sugar
1 tablespoon freshly grated orange zest
1 teaspoon freshly grated lemon zest
1 teaspoon freshly grated lime zest
1 (2-to-3-pound) skin-on salmon fillet, pin bones removed and very thin pieces of flesh trimmed

Steps:

  • In a small bowl, stir salt and sugar to combine. In another small bowl, combine orange, lemon and lime zest; set aside.
  • Place a sheet of parchment paper-lined aluminum foil, large enough to extend beyond the length of the salmon, on work surface. Spread one-third the salt mixture in center of parchment-lined foil; place salmon skin-side down on salt bed. Sprinkle zest mixture evenly over salmon and top with remaining salt mixture; salmon should be completely covered.
  • Fold foil up to contain salt; place a second sheet of parchment paper-lined aluminum foil over salmon and firmly crimp sheets together to form a tight package in which salt mixture is in contact with all surfaces of salmon. Transfer salmon packet to a baking sheet. Set a pan or large dish on top of salmon; top with cans or bricks to weight down. Transfer to refrigerator; refrigerate for 24 hours.
  • Unwrap salmon and remove it from salt mixture. Rinse salmon and pat dry using paper towels. Set salmon on a rack or paper towel-lined tray and refrigerate 8 to 24 hours more.

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