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homemade Salmon Gravlax with Cucumber, Quail Egg and Oranges photo

Salmon Gravlax with Cucumber, Quail Egg and Oranges

A bright, citrus-cured salmon served with diced cucumber, quail eggs and orange segments.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 1 day
Servings 2 servings

Equipment

  • Mixing Bowl
  • Baking dish or shallow container
  • Sharp Knife
  • Saucepan
  • Slotted Spoon
  • Cutting Board
  • Peeler or paring knife

Ingredients
  

  • 100 g salmon (two pieces) total 100 g each
  • 300 g sugar
  • 300 g salt
  • 1 orange zest or lemon/lime zest zest of 1 orange, or lemon or lime
  • dill or other fresh herbs herbs for curing (dwelling interpreted as dill)
  • black pepper to taste
  • 1 cup beetroot grated or finely chopped to add color
  • 1 cucumber small, peeled and diced; remove watery center
  • 1 orange for segments and juice
  • 2 quail eggs
  • lemon juice to taste for dressing/glaze
  • olive oil a little for finishing the orange glaze and dressing
  • vinegar for cucumber dressing (small amount)
  • salt to season cucumber and glaze as needed
  • pepper to season cucumber and plate

Instructions
 

  • Combine the sugar and salt in a mixing bowl until evenly mixed.
  • Stir in the orange zest, chopped fresh dill (or the herbs you have), a few grinds of black pepper and the grated beetroot; mix thoroughly.
  • Pack the curing mixture over both salmon pieces so they are completely covered, then place the fish in a shallow container and weigh it down with a plate or similar to ensure contact.
  • Cover and refrigerate for 24 to 48 hours depending on how cured you want the salmon (24 hours for lightly cured, up to 48 hours for firmer cure).
  • Remove the salmon from the cure and rinse thoroughly under cold running water to remove all salt and sugar, then pat dry with paper towels.
  • Thinly slice the salmon across the grain into serving slices and set aside.
  • Peel the cucumber, remove the watery center, and dice into small pieces; toss with a little chopped dill, a splash of vinegar, olive oil, salt and pepper.
  • Using a sharp knife, peel and segment the orange, removing all membrane, and reserve any remaining juice in a small saucepan.
  • Bring a small pot of water to a boil and gently add the quail eggs; cook for about 45 to 60 seconds for very soft centers, then transfer to an ice bath to cool.
  • While the eggs cook, simmer the reserved orange juice to reduce to a glaze, then season with a pinch of salt, a squeeze of lemon juice and finish with a little olive oil.
  • Peel the cooled quail eggs and halve or leave whole as desired.
  • Arrange the sliced gravlax on plates, top with the dressed cucumber, orange segments, quail eggs and a few sprigs of fresh dill; drizzle the orange glaze alongside to serve.

Notes

  • Use dill as the intended herb for 'dwelling'.
  • Remove cucumber center to avoid excess wateriness.
  • Rinse cured salmon well to avoid over-salty fish.
  • Reduce orange juice to a glaze before seasoning.
  • Cook quail eggs very briefly for soft centers.