Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
December 5 2017
Salmon Gravlax with Horseradish
1 tablespoon coriander seeds
1 11/2lb skinless salmon fillet
2 tablespoons sugar
4 teaspoons coarse sea salt
1/2 teaspoon coarsely ground black pepper
5 tablespoons prepared white horseradish, divided
1 cup, plus 1 tablespoon, chopped fresh dill, divided
2 tablespoons balsamic vinegar
1 tablespoon dijon mustard
6 tablespoons olive oil
Thinly sliced whole grain bread or rolls
Toast coriander seeds in heavy small skillet over medium heat until fragrant and slightly darker, about 4 minutes. Cool briefly. Crush seed coarsely in mortar with pestle or place in resealable bag and crush with mallet. Place salmon on work surface.
Trim any thin side flaps and fat, pull out any remaining bones, and trim any dark portions. Mix sugar, salt, pepper, and coriander seeps in a small bowl. Sprinkle 2 tablespoons salt mixture evenly over the salmon, then spread with 2 tablespoons horseradish. Cover with 1/2 cup of dill. Place salmon, seasoned side down, in 13x9x2 inch glass dish. Sprinkle with remaining salt mixture and spread with 2 tablespoons horseradish.
Cover with 1/2 cup of dill. Cover dish with plastic wrap. Chill salmon overnight. Using a rubber spatula, scrape seasoning off both sides of salmon; wipe clean with wet paper towels. Using long sharp knife, thinly slice slamon at slight diagonal; overlap slices on long platter. Combine vinegar, mustard remaining 1 tablespoon of horseradish and 1 tablespoon of dill in a small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
Serve salmon with dressing and bread.