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Gravlax with Cucumber Slaw on Black Bread


Makes 36

Gravlax, a Swedish dish, is salmon cured with ingredients like vodka, sugar, and dill.


2 tablespoons plus 1/2 teaspoon salt

1/4 cup plus 3/4 teaspoon sugar

1/4 teaspoon ground juniper berries

1 pound salmon fillettail end, with skin

1 tablespoon vodka

1 cup roughly chopped fresh dill

1/2 European cucumber

3 radishes, finely grated

1/2 teaspoon black or white sesame seeds

1 teaspoon freshly grated ginger

2 1/2 tablespoons rice-wine vinegar

36 one-and-a-half-inch squares black bread


1. Combine 2 tablespoons salt, 1/4 cup sugar, and juniper; sprinkle on salmon flesh. Drizzle

salmon with vodka; arrange dill on top. Wrap with plastic wrap; place in a shallow nonreactive dish.

Place a board on top, and weight it with about 10 pounds of cans. Refrigerate for 2 days.


2. On medium holes of a box grater, grate cucumber in long strokes. Place in a colander; press

to extract liquid. Transfer to a bowl; add remaining 3/4 teaspoon sugar and 1/2 teaspoon salt,

radishes, sesame seeds, ginger, and vinegar; toss.


3. Slice salmon as thinly as possible on an angle; place a small piece on each bread slice. Top

with 1/2 teaspoon slaw.


Per serving: 39 calories, 1 g fat, 7 mg cholesterol, 4 g carbohydrate, 90 mg sodium, 3 g protein,

0 g dietary fiber



From Martha Stewart



http://www.cooken.com

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