In a small bowl, mix together the lemon zest, chopped dill, creme fraiche and Pernod. Season with salt and pepper and set aside.
Cut the rye bread into 24-30 bite sized squares, about 1 1/2in square. Spoon a small amount of the creme fraiche mixture on top of each square of bread. Cut the gravlax salmon into small pieces and arrange a piece on top of the creme fraiche.
Garnish with a small sprig of dill and a couple of strips of grated lemon rind.
he flavours to develop.
SALMON:
A few hours before
DIRECTIONS FOR POACHED SALMON: In a very large skillet,
Brush salmon with Italian dressing, and season with Blackened Saskatchewan Shake.
Start your Traeger on smoke with lid open for 5 minutes to get started, then turn up to 325\u00b0.
Place salmon on the grill and cook for 20 to 30 minutes, until fish is flaky (be careful not to over cook).
Remove salmon from grill and enjoy!
In a bowl, combine peanut oil, balsamic vinegar, lemon juice, green onions, soy sauce, brown sugar, ginger, paprika, pepper, pepper flakes, salt, sesame oil, and garlic cloves.
Once properly mixed, combine salmon fillets with marinade.
Cover and place into refrigerator for 2-24 hours. The longer the better.
Place fillets on outdoor grill.
Cook fillets 4 minutes on each side. Enjoy.
Rinse salmon fillets, place in a Pyrex 10 x 7 inch baking dish and drizzle with lemon juice.
In a food processor, place anchovies, rosemary, olives, garlic and olive oil; pulse until mixture turns into a coarse paste.
tbsp salt. Add salmon and let stand 10 minutes
rectangular dish, to fit the salmon, with plastic wrap. Sprinkle over
o equal size pieces of salmon and wash over the sink
For the gravlax:
Crush the dill with
SET THE SALMON, skin side down, on a
he other.
Place the salmon in a large plastic bag
he broiler.
Rub the salmon on both sides with the
CITRUS-CURED GRAVLAX.
First, make sure all
op of and around the salmon. Cover with plastic wrap and
Place the salmon fillet, skin side down, on
Remove the bone from the salmon, leaving two triangular fillets with
ill.
Prepare the other salmon fillet in the same way
Trim the salmon fillet, cutting away any thin
oll a slice of smoked salmon loosely into a rose shape