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Aquavit Cured Gravlax Toasts with Shallot-Caper Relish

Aquavit Cured Gravlax Toasts with Shallot-Caper Relish Recipe

An easy and elegant appetizer for the holiday season.

Aquavit Cured Gravlax Toasts with Shallot-Caper Relish | Sitka Salmon Shares

Prep time: 45 min
Active time: 2 hr
Total time: 25 hr
Serves: 48 toasts


Ingredients

  • 1 pound salmon in 2 pieces, pin bones removed
  • 1 pound salmon in 2 pieces, pin bones removed
  • 2 tablespoons salt
  • ¼ cup light brown sugar
  • 1 teaspoon caraway seeds (optional)
  • 2 tablespoons aquavit (or vodka)
  • 1 bunch dill, coarsely chopped
  • 1/4 cup drained capers
  • 1/2 cup finely diced shallot or red onion
  • 1/4 cup drained capers
  • 1 tablespoon lemon juice
  • 1 teaspoon mustard seeds
  • ¼ cup chopped chives
  • 8 ounces cream cheese, softened

Directions

Make gravlax

Set salmon filets, skin-side down on a plate. In a small bowl, combine salt, brown sugar, and caraway and press onto the flesh-side of salmon. Sprinkle on aquavit and top with dill. (Save 1 1/2 tablespoons of the dill for relish.) Sandwich the salmon, skin-side out. Wrap very tightly with plastic, cover with a heavy weight and refrigerate for 24 or up to 48 hours. Remove solids, pat dry, and slice thinly on an angle.

Make the Relish

In a bowl, combine shallot, capers, lemon juice, mustard seeds and the reserved dill.

Assemble

In a medium bowl, combine the cream cheese, sour cream, and chives and spread onto the toast. Cut each pumpernickel toast into 4 rectangles. Top toasts with the salmon and garnish each with a small spoonful of the relish.


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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

Aquavit Cured Gravlax Toasts with Shallot-Caper Relish Recipe | Sitka Salmon Shares
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