Salmon Gravlax with Creme Fraiche Recipe
Chef Annie Cuggino of Veritable Quandary in Portland, Ore., shares her recipe for salmon gravlax with creme fraiche using whole, all-natural ingredients. The dish features a garnish of micro greens.
Ingredients (Creme Fraiche):
1 quart of heavy cream
1 tbsp. buttermilk
1 side of Salmon (approx 4lb., bones removed, but skin on)
1 lb whole sugar
1/2 lb kosher sea salt
1/4 c whole black peppercorns
1/2 c fennel fronds minced
zest of 3 lemons & 3 limes
1 1/2 oz Absolute Citron
Instructions for Creme Fraiche (makes 1 quart):
Heat heavy cream to 90 degrees.
Remove from heat and stir in 1 TB buttermilk.
Leave at room temperature for 24-48 hours, or until thickened.
Instructions for Salmon Gravlax:
Mix everything but the Citron together.
Splash the side of salmon with the Absolute Citron.
Pack the salmon in the salt/sugar/lime/fennel mixture.
Wrap in cheesecloth.
Weigh it down lightly. A kosher salt box works well for this.
Refrigerate for 24 hours.
Rinse cure off with cold water.
Slice and serve on top of dollops of Creme Fraiche.