Small-Batch Gravlax With Fennel-Orange Butter Recipe

Name: Small-Batch Gravlax With Fennel-Orange Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE GRAVLAX:; 1/2 teaspoon black peppercorns; 2 teaspoons sugar; 1 3/4 teaspoons kosher salt; 1/2 teaspoon finely grated orange zest; 1 one-pound, skin-on salmon fillet; 1/2 cup chopped fennel fronds, more for serving; 2 tablespoons chopped fresh tarragon; FOR THE FENNEL-ORANGE BUTTER:; 2 small garlic cloves, minced; Sea salt; ½ tablespoons unsalted butter, softened; 1 tablespoon chopped fennel fronds, more for garnish; 1 tablespoon finely chopped fresh tarragon; 3/4 teaspoon finely grated orange zest; 1/4 teaspoon coarsely ground black pepper, more for serving; Slices of cocktail pumpernickel, for serving; Fresh lemon juice, for serving.

Servings: persons

FOR THE GRAVLAX:
1/2 teaspoon black peppercorns
2 teaspoons sugar
1 3/4 teaspoons kosher salt
1/2 teaspoon finely grated orange zest
1 one-pound, skin-on salmon fillet
1/2 cup chopped fennel fronds, more for serving
2 tablespoons chopped fresh tarragon
FOR THE FENNEL-ORANGE BUTTER:
2 small garlic cloves, minced
Sea salt
½ tablespoons unsalted butter, softened
1 tablespoon chopped fennel fronds, more for garnish
1 tablespoon finely chopped fresh tarragon
3/4 teaspoon finely grated orange zest
1/4 teaspoon coarsely ground black pepper, more for serving
Slices of cocktail pumpernickel, for serving
Fresh lemon juice, for serving.

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1. To make the gravlax: Using a mortar and pestle or the side of a knife, lightly crush the peppercorns. Transfer to a small bowl and stir in the sugar, salt and orange zest. Rub mixture over salmon flesh; press the fennel fronds and tarragon all over flesh. Transfer to an airtight container and refrigerate for 1 to 3 days. Turn fish after 12 hours and taste after 24 hours.
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2. To make the butter (up to 3 days ahead): Using a mortar and pestle or the side of a knife, mash the garlic with a pinch of salt until it forms a paste. Transfer to a bowl. Add the butter, 1 tablespoon of fennel fronds, tarragon, orange zest and pepper. Stir to combine.
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3. To serve, spread fennel-orange butter on slices of pumpernickel. Wipe off most of the marinade from the salmon and slice off the skin. Thinly slice the fish, pile it on the pumpernickel, and sprinkle with salt, more black pepper and a little lemon juice. Top with fennel fronds.

120

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 18 ingredients. The key ingredients include: FOR THE GRAVLAX:, 1/2 teaspoon black peppercorns, 2 teaspoons sugar, 1 3/4 teaspoons kosher salt, and more.

Yes, Small-Batch Gravlax With Fennel-Orange Butter falls under the Seafood 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.

Small-Batch Gravlax With Fennel-Orange Butter

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