June 4, 2012
Gravlax with Tat Soi, Mizuna, and Pickled Rhubarb Vinaigrette
Chef Seth Caswell, Emmer & Rye
1 side sockeye salmon filet (~2 lb)
1 cup kosher salt
1 cup sugar
1 tsp black peppercorn
1 tsp allspice
1 tsp bay leaf
4 oz spruce tips (or use dill if you can’t forage the spruce tips)
Mix all spices with salt and sugar. Debone salmon. Rub salt mixture thoroughly over the flesh side of the fish. Cover tightly with plastic and place a sheet pan atop the fish and put a weight on it. Refrigerate overnight. Next day (24 hours) discard the salt, quickly rinse the fish and pat dry with a dish towel. Slice thinly. Will keep for 2 weeks.
Tat soi and mizuna greens, or any spring green to your liking. Chop greens.
Pickled Rhubarb Vinaigrette
2 Tbsp rhubarb pickling liquid (reserve from the rhubarb you pickled in April)
3 Tbsp extra virgin canola oil (from western WA)
Dress the tat soi and mizuna green and season with salt and freshly ground black pepper.
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