By ANDREW Z. GALARNEAU
Here's a recipe from "The New Jewish Table," featured in today's Buffalo News.
Beet-Cured Salmon Gravlax, from "The New Jewish Table"
Makes 2 pounds (at least 8 thinly sl iced servings)
Todd Gray: Gravlax
is cured, but not smoked, salmon. It is usually cured with sugar, salt, dill,
and seasonings, then wrapped and weighted down to extract moisture from it (see
Of Kipper Snacks and Cured Salmon, page 16). I use grated beets instead of chopped dill in the cure
for this gravlax — they infuse an earthy flavor and a vibrant, bright red color.
Wrapped airtight and refrigerated, the salmon will keep for a week.
Cointreau (clear orange-flavored liqueur)
salmon fillet, with the skin on
beets, peeled and grated (about 1 ¾ cups)
tablespoon toasted fennel seeds, crushed with a mortar and pestle
tablespoon chopped fresh tarragon leaves
freshly grated orange zest
freshly ground black pepper
for wrapping, one piece about 3-feet long
bagels and cream cheese, for serving (optional)
Season the salmon. Rub the Cointreau over the salmon
flesh. Combine the salt, sugar, beets, fennel seeds, tarragon, orange zest, and pepper in a medium bowl. Unfold
the cheesecloth and lay it in a shallow pan large enough to hold the salmon,
centering it so the edges are free to wrap over the fish. Spoon half the salt
mixture into the pan, smoothing over the cheesecloth. Place the fish skin side down
on top. Spoon the remaining salt mixture evenly over the fish, covering as much
Cure the salmon. Fold the cheesecloth edges up and over
the fish. Place a heavy plate on top of wrapped fish and refrigerate for 24 hours.
Slice and serve. Remove the pan from the refrigerator.
Unwrap the fish, brush aside the salt mixture, and lift the fish from the pan.
Wash the fish under cold water to remove the remaining salt. Dry well with
paper towels. Slice very thin, lift from the skin, and serve with toasted
bagels and cream cheese.
(From "The New Jewish Table," by Todd Gray and Ellen Kassoff Gray with David Hagedorn, photographs by Renee Comet, St. Martin's Press)