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Quick Cured Sesame Gravlax with Horseradish Cream

Sometimes recipes seem to simple to be true. This is one of those.

I love salmon and I’m always looking for new ways to prepare it. You can almost always find smoked or cured versions in my refrigerator, but this recipe is made from fresh fish and is delicious.

The key here is to buy the best, highest quality, and freshest salmon you can find. Wild has an incredible taste, but fresh fish trumps my decision on choice. This is “quick cured” which means that unlike traditional gravlax which can take a few days to prepare, this can be completed from start to finish in about an hour.

It is served here with horseradish cream which is the same go-to condiment I use for smoked salmon. You can also serve it with toasts, but this is the typical presentation at my house where I use it as a low carb appetizer.

1 lb salmon, fresh and preferably wild

1 tsp kosher salt

1/2 tsp black pepper, very coarsely ground

1//2 tsp sesame seeds, lightly toasted

1/4 tsp red chili flake

6 oz crème fraîche or sour cream

1+ tbs prepared horseradish, to taste

1/2 tsp kosher salt

1 squeeze fresh lemon juice

2 tbs chives, chopped

Trim the salmon to remove any fat, bones, or small thin areas and you should be left with slightly more than 3/4 pound. Cut the salmon into thin slices between 3/4 and 1 oz each giving you approximately 12 to 14 slices.

Mix the kosher salt, pepper, sesame seeds, and red chili flake together and then lightly sprinkle it on both sides of each individual piece. Place the salmon pieces on a parchment lined baking sheet, cover with plastic wrap, and refrigerate for 1 hour.

Mix the crème fraîche, horseradish, salt and lemon juice and refrigerate.

Arrange the salmon pieces on a plate and serve with the reserved cream garnished with chives.

#salmon #gravlax #sesame #chili #cured #lowcarb

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Dan McCoy