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Gravlax with Beet Tartare

This recipe might seem a bit complicated at first glance, but it couldn’t be simpler because the

components can be made well in advance. (In fact, the salmon needs to marinate for 2 days.) The

beet tartare recipe is adapted from Jean-Georges Vongerichten's New York restaurant, Jean

Georges, where the chefs use sophisticated yet simple techniques to produce creative dishes. For

a finishing touch, serve sour cream or crème fraîche alongside to pull together the richness of the

salmon and the fresh, sweet flavors of the beet tartare.


1 1/2 Tbs. white peppercorns

2 1/2 Tbs. sugar

1 1/2 Tbs. kosher salt

1 1/2 to 2 lb. center-cut salmon fillet, with skin left

intact

2 oz. fresh dill sprigs (about 1 bunch)

6 medium beets, greens removed and reserved

for another use

1 shallot, finely chopped

2 Tbs. finely chopped cornichons

1 Tbs. mayonnaise

1 tsp. prepared horseradish

2 Tbs. minced fresh flat-leaf parsley

1 tsp. red wine vinegar

Salt and freshly ground black pepper, to taste



Using a mortar and pestle, crush the peppercorns coarsely. Transfer to a small bowl and stir in the

sugar and salt.



Lay the salmon, skin side down, on a clean work surface. Carefully run your fingers against the

grain to feel for bones and expose the tip of each bone, if any. Using a pair of pliers or tweezers,

hold the salmon firmly and remove and discard the bones. Cut the salmon fillet in half crosswise.

Sprinkle the salmon evenly with the seasoning mixture.



Place a generous layer of dill sprigs over the bottom of a flat dish large enough to hold 1 of the

salmon fillets. Place 1 fillet, skin side down, on the dill and then cover with a generous amount of

dill. Place the other fillet, skin side up, over the dill. Cover with the remaining dill and wrap tightly

with plastic wrap. Place a smaller flat dish on top of the salmon and add weights, about 5 pounds.

Refrigerate for 48 hours.



Every 12 hours, remove the weights, the top dish and the plastic wrap. Carefully flip the stacked

salmon fillets, then wrap again with plastic and set the plate and weights on top.



Position a rack in the center of an oven and preheat to 350°F.



Remove the stem end and quarter each beet. Arrange the beets in a single layer in a roasting pan

and roast until tender when pierced with the tip of a knife, about 2 hours. When the beets are cool

enough to handle, remove the skins. Working in batches, transfer the beets to a food processor

and chop coarsely.



In a large mixing bowl, combine the beets, shallot, cornichons, mayonnaise, horseradish, parsley,

vinegar, salt and pepper and toss to mix well. Refrigerate until ready to serve. Bring to room

temperature before serving.



Just before serving, scrape all the dill off the salmon and pat the fillets dry. Using a long,

thin-bladed, flexible carving knife, carve the salmon on the diagonal into very thin slices, cutting

away the skin. Serve the beet tartare alongside. Serves 8 to 10.



Adapted from The New York Times Passover Cookbook, Edited by Linda Amster (HarperCollins,

1999).
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