I grew up eating bagels on the weekend with my family, always with tomato, red onions, cream cheese and freshly ground pepper. On special occasions, we would also have smoked salmon or gravlax. As a child I was somewhat wary of what seemed like raw fish, but I developed a taste for it through the years, as well as an interest in how to make it. Recently I was faced with having bought too much fish for a dinner party and wanted to salvage as much of it as possible (I hate throwing food out more than anything). I decided to make a citrusy cure for the salmon and turn it into a breakfast treat for me, Jon and Noonies (our devilish, food-obsessed cat). We thought it also might make an elegant bite when paired with some refreshing cucumbers, radishes and chives we found at the farmer’s market.
(Makes 30 pieces)
Sliced gravlax, about 2 lbs
1-2 kirby cucumbers, thinly sliced
4 radishes, thinly sliced
2 bunches spring chives, with flowers
Extra virgin olive oil
- Once gravlax has been cured according to recipe (click here to see previous post on curing gravlax) rinse of cure and pat dry. Thinly slice gravlax with a sharp knife. Keep a bain of hot water and some oil nearby. Occasionally dip your knife into the hot water and then carefully rub with some of the oil. This will ensure a clean cut of the fish and prevent the knife from tearing the flesh.
- Thinly slice cucumber and radish. Cut chives into 3 inch lengths and halve chive blossoms.
- Lay cucumber slices on a flat, clean surface. Lay radish slices on top of cucumbers, and layer the gravlax on top of the radish. Use chive lengths to tie the package into a crescent and tie closed – if you are gentle, the chives will hold without breaking. Garnish each crescent with the chive flower halves. Brush lightly with olive oil and sprinkle with salt. Serve cold.
© 2010 Jonathan Meter and Jessica Hertle