Recipe Provided by Chef Lucas Manteca
GRAVLAX
1 1/2 pounds center-cut salmon fillet with skin
1 1/2 tablespoons fresh lime juice
1/2 cup kosher salt
3 tablespoons raw sugar
1 1/2 tablespoons coarsely cracked black pepper
1 cup coarsely chopped cilantro leaves and stems
1 cup coarsely chopped parsley leaves and stems
Pastrami escence for curing
2 bay leaves, torn into large pieces
1/4 teaspoon cayenne pepper
1 teaspoon caraway seeds
1 teaspoon coriander seeds
1 teaspoon sweet paprika
1 teaspoon freshly ground pepper
Directions:
1. MAKE THE GRAVLAX: Rub the salmon fillet all over with the lemon juice. Place the fillet skin side down in a glass bowl. Toast on a hot pan dry, the carawy seeds, coriander and then place In an spice grinder adding the bay leaf, ground to a coarse powder Combine all the ground spices, paprika, salt, raw sugar, cracked black pepper, cilantro, parsley and rub all over the salmon. Cover the salmon with plastic wrap and refrigerate for 2 days depending how cured you prefer it.
2. Gently scrape the seasonings off the gravlax. Set the gravlax on a plate, skin side down. Refrigerate the gravlax uncovered for at least 12 hours or overnight.
3. Using a long, sharp knife, cut the gravlax crosswise into slices and then dices about ¼ inch by ¼ inch. Keep refrigerated until ready to serve.
The pastrami-cured gravlax can be tightly wrapped in plastic and refrigerated for up to 1 week.
For the Tartar
1 ½ Diced house cure pastrami
1 whole roasted peeled and diced red beet
1 whole roasted , peeled and diced yellow beet
1 whole roasted, peeled and diced candied cane beet
2 hard boiled egg pass thru a colander separately the white and yolk
1 orange cut segments out
1 ripe hass avocados
1 bunch baby arugula
1 cup olive oil
½ cup lemon juice
2 cloves minced garlic
1 whole minced shallots
1 tblsp honey
4 slices rye bread crust toast points
Directions:
For the lemon honey vinaigrette:
Mix lemon juice and honey together until it dissolves, pour oil slowly so emulsify and add minced garlic and shallots at the end. Preparing this ahead of time makes always vinaigrettes more flavorful.
Mix dice salmon, roasted beets, dress with a ½ cup of the lemon honey dressing, mix well, place on plate. Mix the dice avocado, baby arugula and orange segments, season to taste and place on top of the tartar. Sprinkle the hard boiled egg, first the white and then the yolk.
