Beet-Cured Gravlax with Kavring, Cucumber, Radish, and Lemon Verbena | CUESA

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm | SF

Jack London Square Farmers Market »

Sun 10am–3pm | Oakland

Mission Community Market »

Thu 4pm–8pm | SF

Beet-Cured Gravlax with Kavring, Cucumber, Radish, and Lemon Verbena

Source:

Roberth Sundell, Pläj  

This recipe was demonstrated for CUESA’s Market to Table program on September 5, 2015.

Serves 8

INGREDIENTS

Beet-Cured Gravlax
1 pound salmon fillet
¼ cup salt
¼ cup sugar
¼ cup brown sugar
Zest of 1 orange
1 teaspoon coriander seeds
½ teaspoon ground white pepper
1 ounce dill, finely chopped
1 medium red beet

Kavring (Dark Syrup Bread)
6 ounces all-purpose flour
¼ teaspoon baking soda
¼ tablespoon baking powder
¼ tablespoon fennel seeds
¼ tablespoon sunflower seeds
¼ teaspoon salt
¼ tablespoon ground star anise
½ tablespoon caraway seeds
1 cup buttermilk
2½ ounces molasses
2½ ounces rye flour

Dill and Lemon Verbena Mayonnaise
3 egg yolks
1 tablespoon Dijon mustard
1 lemon, zest and juice
1 teaspoon salt
2 cups grapeseed oil
½ ounce dill, finely chopped
½ ounce lemon verbena, finely chopped
Chopped cucumber

Radish slices
Salmon roe
Dill fronds

PREPERATION

For the gravlax: Remove the skin and any grey flesh from the salmon fillet. In a small bowl, mix together the salt, sugars, orange zest, coriander, pepper, and dill. Rub the salmon all over with the spice mix. Lay the fillet on a piece of plastic wrap big enough to wrap it completely. Slice the beet ¼ inch thick and lay the beet slices over the top of the fillet. Wrap tightly, place in a hotel pan or roasting pan, and place weights on top. Refrigerate for 12 hours.

For the bread: Preheat the oven to 325°F. In a large bowl, mix together all the dry ingredients. Add the liquid ingredients; stir until smooth and completely incorporated. Pour into an oiled loaf pan and bake for 1 hour, or until the internal temperature reaches 200°F. Cool before slicing.

For the mayonnaise: In a medium bowl, whisk together the egg yolks and mustard until smooth. Add the lemon zest, juice, and salt. Slowly add the oil. If the mixture is too thick, thin with a little water. Fold in the dill and verbena. Refrigerate until ready to use.

To serve: Slice the Kavring thinly. Remove the gravlax from the wrap and pat dry with a paper towel. Slice it paper thin Add the chopped cucumber to the mayonnaise and spread it over the Kavring. Lay the gravlax on top.  Garnish with radish, salmon roe, and fresh dill fronds.
  

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »