Gravlax With the Works Recipe

Name: Gravlax With the Works
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon fennel seeds; 1 tablespoon white peppercorns; 2 teaspoons black peppercorns; 2 teaspoons coriander seeds; 1/3 cup kosher salt; 1/3 cup sugar; 1 tablespoon grated grapefruit zest; 2 tablespoons fresh grapefruit juice; 2 10 -to-12-ounce center-cut skin-on salmon fillets, pin bones removed; 1 bunch dill, chopped; 4 hard-cooked eggs, whites and yolks separated; Sliced pumpernickel cocktail bread; 1 small red onion, minced; 1 bunch chives, thinly sliced; 1/4 cup capers; 1/4 cup prepared beet horseradish; 1 bunch radishes, thinly sliced

Servings: persons

1 tablespoon fennel seeds
1 tablespoon white peppercorns
2 teaspoons black peppercorns
2 teaspoons coriander seeds
1/3 cup kosher salt
1/3 cup sugar
1 tablespoon grated grapefruit zest
2 tablespoons fresh grapefruit juice
2 10 -to-12-ounce center-cut skin-on salmon fillets, pin bones removed
1 bunch dill, chopped
4 hard-cooked eggs, whites and yolks separated
Sliced pumpernickel cocktail bread
1 small red onion, minced
1 bunch chives, thinly sliced
1/4 cup capers
1/4 cup prepared beet horseradish
1 bunch radishes, thinly sliced

1
Coarsely grind the fennel seeds, peppercorns and coriander seeds in a spice grinder or with a mortar and pestle.
2
Transfer to a bowl and mix with the salt, sugar and grapefruit zest and juice.
3
Place the salmon fillets side by side, skin-side down, on a large piece of plastic wrap.
4
Scatter the salt mixture over and around the fish.
5
Top one fillet with the dill, then put the other fillet on top, skin-side up.
6
Pat any extra salt mixture all over the fish.
7
Wrap tightly in the plastic wrap and put the fish on a plate.
8
Cover with another plate and put 2 or 3 heavy cans on top to weigh it down.
9
Refrigerate 2 to 3 days, flipping the salmon daily.
10
Unwrap the salmon and rinse under cold water to remove the spices and herbs.
11
Pat dry with paper towels.
12
Slice the salmon at an angle as thinly as possible with a sharp knife.
13
Before serving, press the egg whites through a fine-mesh strainer into a bowl.
14
Repeat with the yolks.
15
Arrange the salmon and bread on a platter.
16
Put the chopped onion, chives, capers, beet horseradish and radishes in separate bowls for toppings.
17
Photograph by Anna Williams

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon fennel seeds, 1 tablespoon white peppercorns, 2 teaspoons black peppercorns, 2 teaspoons coriander seeds, and more.

Yes, Gravlax With the Works falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gravlax With the Works

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