This savoury dish makes a great addition to any brunch. Image by: Maya Visnyei
Create a savoury breakfast board featuring tasty gravlax with sliced cucumber, mini bagels, cream cheese and pickled onions.
Citrus & dill gravlax
- 3 tbsp kosher salt
- 2 tbsp vodka
- 2 tsp brown sugar
- 1 tsp orange zest
- 1 lb sushi-grade skin-on salmon
- 2 tbsp chopped fresh dill
1 In a medium bowl, combine the salt, vodka, brown sugar and orange zest. Rub the mixture all over the salmon.
2 Tightly wrap the salmon in plastic wrap and place in a shallow dish. Top the salmon with a plate and a couple of cans to weigh it down; refrigerate for 48 hours.
3 Unwrap the salmon; remove the skin using a sharp chef’s knife.
4 With a butter knife or the edge of a spoon, scrape all the salt mixture off the entire salmon.
5 Sprinkle both sides of the fish with the dill, lightly patting it down to adhere. Thinly slice the salmon; serve.
Prep & cook time: 48 hours
Caper & horseradish cream cheese
- 125 g cream cheese, softened
- 2 tbsp freshly squeezed lemon juice
- 1 tsp prepared horseradish
- 1 tsp capers, drained and chopped, plus more whole capers for garnish
- 1 tsp chopped fresh dill
- Freshly ground black pepper
1 Using a handheld electric mixer on medium speed, beat together the cream cheese, lemon juice, horseradish, chopped capers, dill and black pepper in a large bowl until combined; top with the whole capers and a pinch of black pepper.
2 Serve with the citrus & dill gravlax.
Prep & cook time: 20 minutes
Makes: 1 cup
Quick pickled onions
- 3/4 cup cider vinegar
- 3/4 cup water
- 1 tbsp granulated sugar
- 1/4 tsp salt
- Half red onion, very thinly sliced
1 In a medium bowl, whisk together the vinegar, water, sugar and salt; stir in the red onion.
2 Let stand for at least 25 minutes or up to overnight, stirring occasionally.
3 Drain; serve with the citrus & dill gravlax.
Prep & cook time: 30 minutes
Makes: 1/2 cup