CITRUS GRAVLAX

Citrus Gravlax image

Provided by Valerie Bertinelli

Time P1DT20m

Yield 6 to 8 servings

Number Of Ingredients 14

1/3 cup kosher salt
1/3 cup sugar
3 tablespoons chopped fresh dill
Finely grated zest of 2 lemons, plus lemon wedges, for serving
Finely grated zest of 1 grapefruit
2 pounds center-cut skin-on salmon fillet, bones removed
1 tablespoon orange liqueur
1/2 cup Lemon Creme Fraiche, recipe follows
Toast points or crackers, for serving
Sliced red onions, for serving
1 cup creme fraiche
1 teaspoon finely grated lemon zest plus 2 tablespoons lemon juice
2 tablespoons thinly sliced chives
Kosher salt

Steps:

Mix the salt, sugar, dill, lemon zest and grapefruit zest together in a bowl. Line a platter or small baking pan with plastic wrap and spread about a third of the salt mixture on top of the plastic in the general size and shape of the salmon. Lay the salmon on top and make 5 to 6 shallow slits into the flesh using the tip of a paring knife, then rub the orange liqueur on top. Sprinkle evenly with the remaining salt mixture and wrap the plastic over the fish to cover it completely. Place the wrapped salmon inside a ziptop bag, remove as much of the air as possible and seal the bag. Put a plate on top of the wrapped fish and weigh it down with a small can or something similar. Refrigerate for 24 hours (the fish will release some liquid as it sits).
After 24 hours, scrape the salt mixture off the top of the fish and wipe the surface with a damp paper towel. Serve immediately or wrap in plastic and keep refrigerated up to 5 days.
When ready to serve, use a very sharp knife to make thin slices on a bias. Serve with the Lemon Creme Fraiche, toast points, red onions and lemon wedges.
Combine the creme fraiche, lemon zest and juice and chives in a small bowl; season with salt.