Gravlax On Cucumbers With Chive Yogurt Recipes

Steps:

• Stir together yogurt, 1 tablespoon chives, and 1/8 teaspoon salt. Season with pepper.
• Cut away peel and pith from grapefruit, keeping segments intact. Cut between membranes using a sharp paring knife to release segments. Slice each grapefruit segment into 3 long, thin slices. (Alternatively, cut grapefruit into small chunks.)
• Arrange cucumber slices on a platter and dollop yogurt mixture onto the center of each (about 1/2 teaspoon per slice). Top each with 1 gravlax square and 1 grapefruit slice (twisting together if desired; you may have extra grapefruit slices). Sprinkle with remaining tablespoon chives.

Steps:

• Mix the salt, sugar, dill, lemon zest and grapefruit zest together in a bowl. Line a platter or small baking pan with plastic wrap and spread about a third of the salt mixture on top of the plastic in the general size and shape of the salmon. Lay the salmon on top and make 5 to 6 shallow slits into the flesh using the tip of a paring knife, then rub the orange liqueur on top. Sprinkle evenly with the remaining salt mixture and wrap the plastic over the fish to cover it completely. Place the wrapped salmon inside a ziptop bag, remove as much of the air as possible and seal the bag. Put a plate on top of the wrapped fish and weigh it down with a small can or something similar. Refrigerate for 24 hours (the fish will release some liquid as it sits).
• After 24 hours, scrape the salt mixture off the top of the fish and wipe the surface with a damp paper towel. Serve immediately or wrap in plastic and keep refrigerated up to 5 days.
• When ready to serve, use a very sharp knife to make thin slices on a bias. Serve with the Lemon Creme Fraiche, toast points, red onions and lemon wedges.
• Combine the creme fraiche, lemon zest and juice and chives in a small bowl; season with salt.

Steps:

• Peel alternate strips of skin off the cucumber and halve lengthways. Scoop away the seeds with a teaspoon, slice the cucumber on an angle, then place in a colander or sieve set above a bowl. Remove the outer layer of fennel and quarter the bulb. Cut away the core, then slice the fennel as finely as possible. Tip the fennel in with the cucumber, season generously with salt, then leave to macerate for 10 mins.
• When the vegetables have been salted, taste a piece of cucumber. If it's too salty, give them a rinse. But if it's fine, then just squeeze them gently. In a separate bowl, stir together the cream, vinegar, mustard and dill, and season with a grind of black pepper. Toss the vegetables into the creamy dressing and serve with a few slices of gravadlax, a sprinkling of dill and some buttered brown bread.

Steps:

• Peel cucumbers, and cut lengthwise around seeds; discard seeds. Cut cucumbers into 1-inch squares.
• Mix together mustard, mayonnaise, and chopped dill. Spread 1/2 teaspoon on each crostini. Arrange a piece of gravlax on top of each, then top with a piece of cucumber. Garnish with dill sprigs, and serve immediately.