Salmon Gravlax Tartare on Crisp Potato Slices

Salmon Gravlax Tartare on Crisp Potato Slices
Photo by David Loftus and Andra Nelki

Ingredients

  • 1 bunch dill
  • ½ cup olive oil
  • 10 small round potatoes
  • 4 tablespoons kosher salt
  • 1/8 teaspoon grated orange zest
  • 1 teaspoon extra-virgin olive oil
  • 2 teaspoons dried dill
  • + 8 more ingredients
    • 3 tablespoons sugar
    • ½ teaspoon freshly ground black pepper
    • 1 tablespoon chives
    • 1 tablespoon juniper berries
    • 1/8 teaspoon freshly ground black pepper
    • 5 ounces center-cut fresh salmon, skinned, pin-boned, and cut into tiny dice
    • 2 tablespoons Gravlax Cure
    • 1 teaspoon kosher salt

Mix all the ingredients together in a small bowl. You can make the cure in advance and it will keep, stored in an airtight jar out of the sunlight, for up to 6 months. In a medium bowl, mix the salmon with 2 tablespoons of the Gravlax Cure and then add the olive oil, snipped chives, orange zest, ...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals





Snooth Media Network