STAR ANISE GRAVLAX

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Star Anise Gravlax image

Star anise and fennel add an Asian twist to salt-cured salmon, a Scandinavian classic.

Provided by Martha Stewart

Yield Makes 50

Number Of Ingredients 11

2 tablespoons sugar
3 tablespoons coarse salt
4 whole star anise
12 peppercorns
2 pounds fresh salmon fillet, skin on, bones removed
2 cups fennel leaves, chopped, plus some whole for garnish
4-5 lemon slices
2 tablespoons vodka
Sesame Crackers
1 bulb fresh fennel, sliced paper-thin
Black sesame seeds, for garnish

Steps:

  • Combine sugar, salt, star anise, and peppercorns in a spice grinder or mortar and pestle and grind until spices are well crushed. Rub fish well with the mixture.
  • Arrange chopped fennel leaves, lemon slices, and any leftover seasonings in a glass baking dish large enough to hold the fish flat. Sprinkle flesh side of fish with vodka and lay in dish, skin side up.
  • Cover fish with plastic wrap and place a wooden cutting board on top. Weight with cans. Cure in refrigerator for 2 to 3 days. Fish should look opaque when done.
  • Remove fish from baking dish and brush off seasonings. Serve immediately, or rewrap and refrigerate for 1 to 2 days.
  • To serve, slice very thinly on an angle down to skin. To assemble hors d'oeuvres, top each cracker with a slice of gravlax, a slice of fennel, some fennel leaves, and a sprinkling of sesame seeds.

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