Salmon Gravlax Tartare on Crisp Potato Slices
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.
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, and pepper. Cover and refrigerate overnight, or for at least 6 hours.
Serve topped with a scattering of freshly minced dill on a Crisp Potato Slice or an English cucumber slice.
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.
Position a rack in the top third of the oven and preheat to 350°F.
Arrange the potatoes in a single layer on a baking sheet; brush each slice with oil, then turn them and brush the other side.
Sprinkle with salt and pepper and bake for 10 minutes, then turn slices and bake for another 5 minutes.
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.
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.
Tyler Winery Santa Barbara County Chardonnay2015 brought the earliest vintage of the decade so far. After the large 2013 and 2014 vintages and the continued drought, the vines put forth a fraction of the fruit than the previous two years. They were down approximately 30% overall but the result was exceptional quality and deep, powerful wines with great acidity. Citrus, anise, saline, and energetic.