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Orange Chili Gravlax with Lime Whipped Ricotta

Gravlax is a salt & sugar cured salmon filet, of Nordic origin. Typically dill is part of the cure as well. Instead, we added orange zest and crushed red pepper. We also sped up the process by curing in a vacuum sealer bag. After one day, we sliced the salmon thin, and served it on toast with lime whipped ricotta.

- Ingredients -

Gravlax
½ lb salmon filet
¼ cup brown sugar
⅛ cup kosher salt
zest from one orange
1 teaspoon crushed red pepper

Lime Whipped Ricotta
12 oz ricotta
zest from one lime
juice from one lime
2 tablespoons fresh cilantro
1 clove garlic, smashed

bread, toast or crackers

- Tools -
Weston Vacuum Sealer & Vacuum Sealer Bag
Weston Manual Kitchen Kit
Weston Meat Slicer


Mix together sugar, salt, zest, and pepper. Rub the salmon with the mixture evenly. Place into a Vacuum Sealer Bag and use a Vacuum Sealer to seal. Allow to cure 24 hours in the refrigerator.*


While the salmon cures, prepare the whipped ricotta. Use your Kitchen Kit to zest and juice the lime. Using the chopper attachment, mince the garlic and cilantro.

Chopped garlic, cilantro, and lime zest
Add in the ricotta and puree for a minute or two, until smooth. Cover and refrigerate until you're ready to assemble the gravlax.

Whipped ricotta in the Kitchen Kit

After curing the salmon, use your Meat Slicer to thinly slice it. It's not a bad idea to freeze the salmon after curing and before slicing, to make it easier to get an ultra thin slice.


While we had the Meat Slicer out, we used it to slice our bread, before throwing the bread into a pan with a little olive oil, salt, and pepper, to make toast.

Lay out your toast or crackers, spread a generous smear of whipped ricotta over it and place a slice or two of the gravlax over the ricotta. Serve cold.



*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of foodborne illness, especially if you have certain medical conditions. 


Sample Product Label
Norton
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