Gravlax On Cucumbers With Chive Yogurt Recipes

GRAVLAX ON CUCUMBERS WITH CHIVE YOGURT

Steps:

• Stir together yogurt, 1 tablespoon chives, and 1/8 teaspoon salt. Season with pepper.
• Cut away peel and pith from grapefruit, keeping segments intact. Cut between membranes using a sharp paring knife to release segments. Slice each grapefruit segment into 3 long, thin slices. (Alternatively, cut grapefruit into small chunks.)
• Arrange cucumber slices on a platter and dollop yogurt mixture onto the center of each (about 1/2 teaspoon per slice). Top each with 1 gravlax square and 1 grapefruit slice (twisting together if desired; you may have extra grapefruit slices). Sprinkle with remaining tablespoon chives.

JULIA CHILD'S TRADITIONAL GRAVLAX

Steps:

• Trim the salmon fillet, cutting away any thin uneven edges and the thin end of the tail (which can be reserved for something else).
• Make sure all the pinbones are removed--run your fingers up the fillet; if you feel any bones, remove them with a tweezer or a needle-nosed plier.
• Cut the fillet in half crosswise so that you have two pieces of the same length and roughly the same width.
• Mix the salt and sugar together.
• Sprinkle half the mixture over each fillet and rub it in with your fingers.
• Place one fillet in a glass (or other non-reactive) baking dish big enough to hold it.
• Drizzle about two tablespoons of cognac over each half, rubbing it in with your fingers.
• Spread the dill over the salmon half in the baking dish.
• Lay the other half fillet on top (skin side up).
• Align the two halves.
• Cover closely with a sheet of plastic wrap.
• Place a board or pan on top of the fillets.
• Make sure it is resting on the fish and not on the sides of the baking dish.
• Weight the top with something heavy (a large can of tomatoes for example).
• Place in refrigerator.
• After one day of curing, remove weights and board and turn fillets over(so the top fillet is now on the bottom) and baste with the liquid that has accumulated in the dish.
• Replace weights and board and return to frig.
• On the second day, turn and baste again and slice off a tiny piece to taste.
• If it doesn't taste like it's getting there, add a little more salt and/or cognac on the fish.
• Return to the fridge.
• Cure for a third day, turn and baste again.
• On the fourth day, you can serve the gravlax.
• To serve, clean the dill away and wipe the fish dry with paper towels.
• Use a long thin-bladed slicing knife (sharpened) and start slicing a few inches from the narrow end of the fillet.
• Cut with a back and forth sawing motion toward the narrow end to remove a thin slice of fish.
• Start each succeeding slice a bit farther in from the narrow end; always cut at a flat angle to keep the slices as long and thin as possible.

GRAVLAX AND CUCUMBER CROSTINI

Steps:

• Peel cucumbers, and cut lengthwise around seeds; discard seeds. Cut cucumbers into 1-inch squares.
• Mix together mustard, mayonnaise, and chopped dill. Spread 1/2 teaspoon on each crostini. Arrange a piece of gravlax on top of each, then top with a piece of cucumber. Garnish with dill sprigs, and serve immediately.

CUCUMBERS WITH YOGURT

Steps:

• If cucumber is waxed, peel it. Kirby or pickling cucumbers do not require peeling since they are not waxed.
• Slice cucumbers thinly.
• Combine remaining ingredients and mix well. Stir in cucumbers and serve.

CREAMY CUCUMBER WITH GRAVADLAX

Steps:

• Peel alternate strips of skin off the cucumber and halve lengthways. Scoop away the seeds with a teaspoon, slice the cucumber on an angle, then place in a colander or sieve set above a bowl. Remove the outer layer of fennel and quarter the bulb. Cut away the core, then slice the fennel as finely as possible. Tip the fennel in with the cucumber, season generously with salt, then leave to macerate for 10 mins.
• When the vegetables have been salted, taste a piece of cucumber. If it's too salty, give them a rinse. But if it's fine, then just squeeze them gently. In a separate bowl, stir together the cream, vinegar, mustard and dill, and season with a grind of black pepper. Toss the vegetables into the creamy dressing and serve with a few slices of gravadlax, a sprinkling of dill and some buttered brown bread.

CHIVE AND CUCUMBER VICHYSSOISE

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add leeks; sauté just until soft but not yet brown, about 5 minutes. Add broth and potato. Simmer until potato is very tender, about 12 minutes. Using slotted spoon, transfer potato and leeks to blender. Add half of cooking liquid and blend to coarse puree. Add cream and blend, using on/off turns. Transfer to large bowl. Combine cucumber, chives and remaining cooking liquid in blender; puree until smooth. Mix into leek puree. Season with salt and pepper. Chill, at least 4 hours and up to 6 hours.
• Stir soup and ladle into bowls. Garnish with radishes, if desired.

CHIVE CUCUMBER SALAD

Steps:

• In a bowl, combine cucumbers and sour cream. Cover and refrigerate for at least 1 hour. Stir in remaining ingredients just before serving.

GRILLED SALMON WITH CHIVE AND DILL SAUCE AND CUCUMBERS

Steps:

• Preheat grill to 400°F.
• Coat a fish basket with non-stick spray.
• Sauce: Place ingredients in a bowl and stir to combine.
• Fish: Place fillets in basket, put on grill flesh side down, cover and cook 2 minutes.
• Turn basket over, cover and cook 2 minutes or until center of fish is opaque.
• Squeeze a bit of lemon juice on each fillet.
• Garnish: Thin slice cucumber.
• To assemble: Place each fillet on a serving dish, surround with cucumber slices and top fillets with sauce.

BEET SOUP WITH TARRAGON, CHIVES AND YOGURT

Steps:

• Put olive oil in a heavy-bottomed soup pot or deep, wide skillet over medium heat. Add onion and garlic, cook slowly, stirring, until softened, about 10 minutes.
• Add beets and season generously with salt and pepper. Add a pinch of cayenne and pour in vinegar. Cook for 5 minutes, stirring occasionally, then add water and raise heat to a brisk simmer. Taste broth and adjust. Cook for another 10 minutes, until beets are completely soft.
• Purée in a blender, in batches if necessary, and strain through a fine-mesh sieve. (Consistency should be like heavy cream, no thicker - thin with water or broth as necessary). Return puréed soup to pot and reheat. In a small bowl, combine yogurt with tarragon and chives. Add a good pinch of salt and beat with a fork to loosen yogurt.
• Taste soup, and adjust for salt and vinegar. Ladle into individual bowls. Swirl a large (2 to 3 tablespoons) spoonful of herbed yogurt across the surface of the soup.