Provided by Melissa Clark
Categories quick, project, appetizer
Time 20m
Yield 8 to 10 appetizer servings
Number Of Ingredients 16
Steps:
- To make the gravlax: Using a mortar and pestle or the side of a knife, lightly crush the peppercorns. Transfer to a small bowl and stir in the sugar, salt and orange zest. Rub mixture over salmon flesh; press the fennel fronds and tarragon all over flesh. Transfer to an airtight container and refrigerate for 1 to 3 days. Turn fish after 12 hours and taste after 24 hours.
- To make the butter (up to 3 days ahead): Using a mortar and pestle or the side of a knife, mash the garlic with a pinch of salt until it forms a paste. Transfer to a bowl. Add the butter, 1 tablespoon of fennel fronds, tarragon, orange zest and pepper. Stir to combine.
- To serve, spread fennel-orange butter on slices of pumpernickel. Wipe off most of the marinade from the salmon and slice off the skin. Thinly slice the fish, pile it on the pumpernickel, and sprinkle with salt, more black pepper and a little lemon juice. Top with fennel fronds.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 8 grams, Carbohydrate 2 grams, Fat 20 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 161 milligrams, Sugar 1 gram, TransFat 1 gram
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