SMALL-BATCH GRAVLAX WITH FENNEL-ORANGE BUTTER

SMALL-BATCH GRAVLAX WITH FENNEL-ORANGE BUTTER image

Categories Fish

Yield 8-10 hors d'oeuvres

Number Of Ingredients 18

Previous Next

FOR THE GRAVLAX:
1/2 teaspoon black peppercorns
2 teaspoons sugar
1 3/4 teaspoons kosher salt
1/2 teaspoon finely grated orange zest
1 one-pound, skin-on salmon fillet
1/2 cup chopped fennel fronds, more for serving
2 tablespoons chopped fresh tarragon
FOR THE FENNEL-ORANGE BUTTER:
2 small garlic cloves, minced
Sea salt
12 tablespoons unsalted butter, softened
1 tablespoon chopped fennel fronds, more for garnish
1 tablespoon finely chopped fresh tarragon
3/4 teaspoon finely grated orange zest
1/4 teaspoon coarsely ground black pepper, more for serving
Slices of cocktail pumpernickel, for serving
Fresh lemon juice, for serving.

Steps:

1. 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. 2. 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. 3. 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.