We didn’t throw any cocktail parties this summer. It wasn’t that it was too hot or that we didn’t want to, no, it was hard to nail down dates. Friends went out of town, some had guests, and others were moving. It was the perfect opportunity for impromptu get-togethers and kitchen experiments.
Peach Salad & Zucchini Salad (recipes compliments of farmhouse table)
Citrus Cured Gravlax with Toasted Fennel Seeds (compliments of NYT)
Adapted from Todd Gray, Equinox Restaurant, Washington
3 to 4 tablespoons Cointreau or other orange liqueur
1 1/4 pounds salmon fillet with skin
3/4 cup sugar
3/4 cup coarse salt
1/2 tablespoon fennel seeds, toasted and crushed
Zest of 1 lemon, grated
Zest of 1 lime, grated
Zest of 1 orange, grated
2 thyme sprigs, leaves crushed
1 dried bay leaf, crumbled.
Recipe calls for citrus crème fraîche, for garnish. I used regular crème fraîche, one day and then homemade remoulade the next.
Directions:
Pour the Cointreau over the skinless side of the fish and set it aside.
Toast fennel, prepare zests and crush thyme and bay leaf with a mortar.
Mix sugar, salt, fennel seeds, zests, thyme and bay leaf in a large zip-lock bag.
Add the salmon, spreading the salt-sugar-citrus-herb mixture all over the fish. Put the bag on a large plate, placing something heavy over it (a pan or something that will weigh it down) and leave it in the fridge overnight (12-14 hours is recommended). Personally, I like to turn the bag a few times, but this is not necessary.
When you’re ready to prep the fish for serving, take it out of the bag, removing all salt and herb mixture with a damp cloth. Pat it dry, then slice it thin along the diagonal.
I like to serve it on dark bread or rye crisps with some crème fraiche and herbs like dill, tarragon etc, but there are endless possibilities
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