Salmon Gravlax Tartare on Crisp Potato Slices

Salmon Gravlax Tartare on Crisp Potato Slices
Salmon Gravlax Tartare on Crisp Potato Slices
If you have a nice sharp chef's knife, this is a breeze. (Or if you don't, you should buy a sharpening stone, and you'll never have blunt knives again.) The idea for this recipe came about when we were catering a HUGE job on a TINY budget. They wanted tuna tartare, but I knew it would be expensive, and it's best eaten soon after it's made or it starts to get all gummy. Gravlax, on the other hand, needs at least a couple of days to cure, so I decided to use diced salmon instead of tuna, for economy, and to marinate it with our gravlax spice mix a day before the event, freeing up the chefs for other last-minute things. In my test run, I added orange zest, thinking, isn't orange good with salmon? Normally you would put something like this on a cucumber slice and that would be fine, but the juniper in the marinade suggested potato, so we served it on a slice of crisp potato, and it was ravishing in the extreme. The potatoes can be made ahead of time too, as long as they're cooked until they're completely crisp and stored in an airtight container until you need them. Any potato not cooked all the way through will soften the others; if that happens, pop them all in a 350°F oven for five minutes, or until they've crisped up again. The salmon can be sticky, so use two teaspoons to put it on the potato. I could never remember of which there was more in the gravlax cure, sugar or salt (since in the basic gravlax recipe one is three tablespoons and one is four). So after years of irritably looking up such a short recipe, I decided to THINK for a second and realized salt has four letters so salt is the four tablespoons. Welcome to my world.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes about 40 hors d'oeuvres
Scandinavian Berry Fish Herb Potato Bake Cocktail Party Salmon Party Dill
  • 1/2 cup olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon freshly ground black pepper
  • 3 tablespoons sugar
  • 2 teaspoons dried dill
  • 1 teaspoon extra-virgin olive oil
  • 1 tablespoon snipped chives
  • 1 tablespoon juniper berries, chopped
  • 4 tablespoons kosher salt (if you only have table salt, 3 tablespoons plus 1 teaspoon would be the correct equivalent)
  • 5 ounces center-cut fresh salmon, skinned, pin-boned, and cut into tiny dice
  • 2 tablespoons gravlax cure
  • 1/8 teaspoon grated orange zest
  • 1 bunch dill, minced, for decoration
  • 10 small round potatoes (red or white), cut into 1/8-inch circular slices (discarding rounded ends)
  • Carbohydrate 10 g(3%)
  • Cholesterol 2 mg(1%)
  • Fat 3 g(5%)
  • Fiber 1 g(5%)
  • Protein 2 g(4%)
  • Saturated Fat 1 g(3%)
  • Sodium 141 mg(6%)
  • Calories 77

PreparationFor the Gravlax Cure: Mix all the ingredients together in a small bowl. You can make the cure in advance and it will keep, stored in an airtight jar out of the sunlight, for up to 6 months. For the Tartare: In a medium bowl, mix the salmon with 2 tablespoons of the Gravlax Cure and then add the olive oil, snipped chives, orange zest, and pepper. Cover and refrigerate overnight, or for at least 6 hours. Serve topped with a scattering of freshly minced dill on a Crisp Potato Slice or an English cucumber slice. Strew some more minced dill on the plate or tray that you're using to pass the hors d'oeuvres — then the Crisp Potato Slices won't skid around and the cucumber will be easier to pick up. For The Crisp Potato Slices: Position a rack in the top third of the oven and preheat to 350°F. Arrange the potatoes in a single layer on a baking sheet; brush each slice with oil, then turn them and brush the other side. Sprinkle with salt and pepper and bake for 10 minutes, then turn slices and bake for another 5 minutes. Remove all crisp slices with a spatula and continue cooking any slices that look like they need more time. Cool on a rack, then use immediately or store in an airtight container for up to 2 days. Serena, Food & Stories Stewart, Tabori & Chang

PreparationFor the Gravlax Cure: Mix all the ingredients together in a small bowl. You can make the cure in advance and it will keep, stored in an airtight jar out of the sunlight, for up to 6 months. For the Tartare: In a medium bowl, mix the salmon with 2 tablespoons of the Gravlax Cure and then add the olive oil, snipped chives, orange zest, and pepper. Cover and refrigerate overnight, or for at least 6 hours. Serve topped with a scattering of freshly minced dill on a Crisp Potato Slice or an English cucumber slice. Strew some more minced dill on the plate or tray that you're using to pass the hors d'oeuvres — then the Crisp Potato Slices won't skid around and the cucumber will be easier to pick up. For The Crisp Potato Slices: Position a rack in the top third of the oven and preheat to 350°F. Arrange the potatoes in a single layer on a baking sheet; brush each slice with oil, then turn them and brush the other side. Sprinkle with salt and pepper and bake for 10 minutes, then turn slices and bake for another 5 minutes. Remove all crisp slices with a spatula and continue cooking any slices that look like they need more time. Cool on a rack, then use immediately or store in an airtight container for up to 2 days. Serena, Food & Stories Stewart, Tabori & Chang

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