Gravlax

I realized after my last post that I've never posted the gravlax that I make & you really should try it. It's an Emeril recipe and I got to catch the show where he made it...I admit I have never made the blinis - I hear they are best made fresh and I just tend to find that a bit too time-involved. I serve mine with the caper sauce and just crackers - and trust me, no one has ever complained! I serve it in a dish that is set inside a bowl of ice to keep it chilled (plus it just looks nice this way!)

Citrus-Cured Gravlax with Lemon-Caper Cream Cheese Spread

• 1 medium orange, washed, wiped dry, and cut into eighths
• 1 lemon, washed, wiped dry, and cut into eighths
• 1 lime, washed, wiped dry, and cut into eighths
• 2 cups kosher salt
• 1 cup sugar
• 2 tablespoons cracked black peppercorns
• 1 (3 to 3 1/2-pound) side of salmon fillet, skin and pin bones removed, rinsed under cool water, and patted dry
• 1 cup roughly chopped fresh basil leaves
• 1 cup roughly chopped fresh dill
• 1 cup roughly chopped fresh mint leaves
• 1 cup roughly chopped fresh parsley leaves
• 1 recipe Lemon-Caper Cream Cheese Spread, recipe follows
• Chive Blinis, for serving, recipe follows
• Chopped chives, for garnish, optional
• Fresh dill sprigs, for garnish, optional

Directions

In the bowl of a food processor, combine the fruit, salt, sugar, and pepper and process to a paste.

Center a 2 by 3-foot piece of cheesecloth in a non-reactive baking dish or plastic container large enough to hold the fish flat, about 9 by 13 inches. Pack half of the citrus-salt mixture onto the skin-side of the fish, spreading out to the edges, and top with half of the herbs. Place the fish skin-side down in the middle of the cheesecloth and spread the remaining salt mixture and herbs over the flesh. Fold the cheesecloth in over the fish and carefully roll and turn the fish over into the cheesecloth to completely enclose.

Top with a second large non-reactive baking dish. Place weights or large heavy cans on the second dish to weight and press the fish. Let cure in the refrigerator for 48 hours, turning once.

Remove the weights and top baking dish and place the fish on the work surface. Discard the wrap and scrape the remaining salt and herb mixtures from the fish. Rinse the fish under cold running water for 1 minute to remove any remaining mixture and gently wipe dry with paper towels. Wrap in plastic wrap, place on a platter, and freeze until firm enough to slice easily, 30 to 45 minutes. (Alternatively, refrigerate until ready to slice.)

Remove the fish from the freezer and slice the salmon as thinly as possible at a slight angle. Arrange the slices decoratively on the platter and serve with the Lemon-Caper Cream Cheese Spread and the Chive Blinis. (Alternatively, blinis may be spread with the Lemon-Caper Cream Cheese Spread and then topped with a small piece of gravlax and passed or plated as hors d'oeuvres. Garnish with fresh dill or chives before serving.)

Lemon-Caper Cream Cheese Spread:

10 ounces cream cheese, at room temperature

2 ounces sour cream, at room temperature

1 tablespoon fresh lemon juice

1 1/2 teaspoons chopped, drained capers

1 1/2 teaspoons chopped fresh chives

1/2 teaspoon finely grated lemon zest

Pinch freshly ground black pepper

Place all the ingredients in a medium bowl and cream together using a rubber spatula or heavy wooden spoon. Spoon into a decorative bowl and serve immediately.

Yield: 1 1/2 cups