Salmon Gravlax Tartare on Crisp Potato Slices

Name: Salmon Gravlax Tartare on Crisp Potato Slices
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 40
Cuisine: Nordic, Scandinavian, European
Ingredients: 1 teaspoons freshly ground black pepper; 1 Tbsp snipped chives; 1 bunch dill, minced, for decoration; 2 teaspoons dried dill; 2 Tbsps Gravlax Cure; 1 Tbsp juniper berries, chopped; 1 teaspoon kosher salt; 118 milliliters olive oil; 0 teaspoons grated orange zest; 10 smalls round potatoes (red or white), cut into 1/8-inch circular slices (discarding rounded ends); 142 grams center-cut fresh salmon, skinned, pin-boned, and cut into tiny dice; 3 Tbsps sugar

The recipe Salmon Gravlax Tartare on Crisp Potato Slices could satisfy your Scandinavian craving in approximately 45 minutes. This recipe serves 40. One serving contains 66 calories, 2g of protein, and 3g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. If you have round potatoes, juniper berries, gravlax cure, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and pescatarian diet.

Instructions

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.

Equipment you will use

Bowl

In a medium bowl, mix the salmon with 2 tablespoons of the Gravlax Cure and then add the olive oil, snipped chives, orange zest, and pepper. Cover and refrigerate overnight, or for at least 6 hours.

Ingredients you will need

Orange Zest

Olive Oil

Gravlax

Chives

Pepper

Salmon

Equipment you will use

Bowl

Serve topped with a scattering of freshly minced dill on a Crisp Potato Slice or an English cucumber slice.

Ingredients you will need

English Cucumber

Potato

Dill

Strew some more minced dill on the plate or tray that you're using to pass the hors d'oeuvres — then the Crisp Potato Slices won't skid around and the cucumber will be easier to pick up.

Ingredients you will need

Cucumber

Potato

Dill

Position a rack in the top third of the oven and preheat to 350°F.

Equipment you will use

Oven

Arrange the potatoes in a single layer on a baking sheet; brush each slice with oil, then turn them and brush the other side.

Ingredients you will need

Potato

Cooking Oil

Equipment you will use

Baking Sheet

Sprinkle with salt and pepper and bake for 10 minutes, then turn slices and bake for another 5 minutes.

Ingredients you will need

Salt And Pepper

Equipment you will use

Oven

Remove all crisp slices with a spatula and continue cooking any slices that look like they need more time. Cool on a rack, then use immediately or store in an airtight container for up to 2 days.

Equipment you will use

Spatula

Serena, Food & Stories

Stewart, Tabori & Chang

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper 1Tbsp

snipped chives 1bunch

dill, minced, for decoration 2teaspoons

dried dill 2Tbsps

Gravlax Cure 1Tbsp

juniper berries, chopped 1teaspoon

kosher salt 118milliliters

olive oil 0teaspoons

grated orange zest 10smalls

round potatoes (red or white), cut into 1/8-inch circular slices (discarding rounded ends)142grams

center-cut fresh salmon, skinned, pin-boned, and cut into tiny dice 3Tbsps

sugar

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Tyler Winery Santa Barbara County Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.