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Gravlax, Orange-Cured - pareve

Posted by : BGL

Recipe By     : Geenbrier
Serving Size  : 12   Preparation Time :48:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        salmon fillet -- skin on, all bones
                        removed
     1/4  cup           roughly chopped fresh dill
     1/4  cup           roughly chopped fresh tarragon
   1      teaspoon      rinsed and crushed green peppercorns
     1/4  cup           kosher salt
     1/2  cup           granulated sugar
   2      tablespoons   orange liqueur
   8                    lemon wedges
   8      sprigs        dill

Rinse the salmon, pat dry, and cut crosswise in half. Lay 1 piece skin-side
down on the work surface. sprinkle with half the herbs and peppercorns, all
of the salt and sugar, the orange liqueur, then the remaining herbs and
peppercorns.

Place the second piece of salmon on top, skin side-up, like a sandwich. Wrap
tightly in plastic wrap, place in a dish, and refrigerate for 48 hours,
turning every 8 hours. (If a lot of liquid accumulates in the dish, unwrap
the salmon, baste with the liquid, and re-wrap.)

Remove the marinated salmon from the plastic and scrape away the herbs and
seasonings. Blot the salmon dry, then cut into paper-thin slices. Arrange on
chilled plates with a lemon wedge and dill sprig and serve with toast
points, Potato Crisps and Creme Fraiche (recipe below).

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Per serving: 116 Calories; 2g Fat (16% calories from fat); 12g Protein; 
12g Carbohydrate; 30mg Cholesterol; 1923mg Sodium

                           LEMON CREME FRAICHE

Recipe By     : Greenbrier
Serving Size  : 8    Preparation Time :24:00
Categories    : Sauce

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           heavy cream (room temperature)
   2      tablespoons   buttermilk
   1      teaspoon      lemon zest -- grated

Mix cream and buttermilk together and store in 75 to 85 degrees F, loosely
covered for 18 to 24 hours. Refrigerate for up to 1 week. Garnish with
grated lemon zest.

Yield: 8 servings as appetizers

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Per serving: 2 Calories; less than one gram Fat (18% calories from fat); 0g Protein; 
0g Carbohydrate; 0mg Cholesterol; 4mg Sodium

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