Prepare the gravlax 48 to 72 hours before your afternoon tea event.
Yield: 24 bite-sized open-face sandwiches
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- 2 (8-ounce) salmon fillets, skin on
- ⅓ cup kosher salt
- ⅔ cup firmly packed light brown sugar
- ½ teaspoon ground black pepper
- 1 tablespoon lemon-flavored vodka
- 1 small bunch fresh dill
- 24 thin French baguette slices, toasted
- 1 (4-ounce) package goat cheese
- ¼ cup diced radish
- ¼ cup capers, rinsed and drained
- 2 tablespoons thinly sliced shallot
- Garnish: fresh dill
- To make the gravlax, remove any pin bones from salmon. Lay salmon skin side down on a plate. In a small bowl, toss together the salt, brown sugar, and pepper. Rub the mixture on both sides of each salmon fillet. Sprinkle vodka over salmon, and place most of the dill on top of the flesh side of one of the fillets.
- Sandwich fillets so flesh sides are together; rub with any remaining salt mixture, and top with any remaining dill. Wrap the sandwiched pieces tightly with plastic wrap, and place on a rimmed baking sheet. Place a dinner plate on top of salmon, then place a heavy soup can or a brick wrapped in aluminum foil on top of plate. Refrigerate.
- Unwrap salmon every 12 to 24 hours, and baste with accumulated juices. When the salmon is opaque (after 48 to 72 hours), unwrap, and wipe away remaining juices and spices. Separate the salmon fillets; using a thin, sharp knife, thinly slice the gravlax on a bias.
- To make tartines, spread each baguette slice with 1 tablespoon goat cheese. Top with a few pieces of gravlax. Top with radish, capers, and shallot. Garnish with fresh dill, if desired. Serve immediately.
TeaTime Magazine https://www.teatimemagazine.com/
From TeaTime May/June 2009