Arctic Char Gravlax with White Grapefruit

Name: Arctic Char Gravlax with White Grapefruit
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Nordic, Scandinavian, European
Ingredients: 8 servings Crackers or toasts (preferably rye); 118 milliliters crème fraîche; 3 Tbsps finely grated white or pink grapefruit zest; 3 teaspoons minced fresh dill, divided; 1 Tbsp granulated sugar; 1 Tbsp dried whole green peppercorns, crushed; 1 Tbsp juniper berries, well crushed; 3 Tbsps kosher salt plus more; 2 Tbsps muscovado sugar or light brown sugar

Arctic Char Gravlax with White Grapefruit might be just the Scandinavian recipe you are searching for. One serving contains 130 calories, 2g of protein, and 7g of fat. This recipe serves 8. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up peppercorns, crème fraîche, 3 tablespoons plus 2 teaspoons finely grated white or pink grapefruit zest, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Place arctic char skin side down on a largepiece of plastic wrap.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Mix 3 tablespoons grapefruitzest, 3 tablespoons salt, both sugars, 1 tablespooncrushed green peppercorns, and crushedjuniper berries in a small bowl; sprinklemixture over fish, spreading evenly andpressing gently so spices adhere. Wrapplastic tightly around fish, then wrap withanother large sheet of plastic. Gently poke24 small holes through plastic (not fish) onboth sides of fish with a thin skewer or thetip of a sharp knife to allow juices to escape.Put fish on a rimmed baking sheet. Top withanother rimmed baking sheet; weigh it downwith two 15-ounce canned goods. Refrigerate for 2 days, turning fish after 1 day.

Ingredients you will need

Green Peppercorns

Berries

Spices

Fish

Salt

Wrap

Equipment you will use

Baking Sheet

Skewers

Knife

Bowl

Remove canned goods and top bakingsheet. Unwrap and discard plastic, keepingcure intact. Rewrap in clean plastic andpoke holes in plastic as before.

Place in aclean resealable plastic bag; refrigerate,skin side up. Chill for 1 more day. Gentlyscrape off cure.

Equipment you will use

Ziploc Bags

Whisk crème fraîche, 2 teaspoons dill, andremaining 1 teaspoon crushed green peppercornsin a small bowl. Season with salt. Thinly slicegravlax on a diagonal and serve on crackers.Top with crème fraîche and garnish with remaining2 teaspoons grapefruit zest and 1 teaspoon dill.

Ingredients you will need

Grapefruit Zest