Citron Gravlax Tartine Recipe
“The first time I made these, I fell in love and made them every day for nearly a week. The combination of orange liqueur, sugar, and salmon is nearly irresistible. Now, I like to serve them with a citrus creme fraiche and the darkest baguette I can find.” – Joseph Carr, Founder, Josh Cellars
Hoping to complement your Josh Cellars wine with a versatile recipe you can serve at a party or as a side to a meal? Try our Citron Gravlax Tartine recipe. Our experts curated this dish to pair well with our Josh Cellars wines—our personal favorite pairing is our Rosé.
- 3 to 4 tablespoons Cointreau or other orange liqueur
- 1 1/4 pounds salmon fillet with skin
- 3/4 cup sugar
- 3/4 cup coarse salt
- 1/2 tablespoon fennel seeds, toasted and crushed
- Zest of 1 lemon, grated
- Zest of 1 lime, grated
- Zest of 1 orange, grated
- 2 thyme sprigs, leaves crushed
- 1 dried bay leaf, crumbled
- Rub Cointreau over flesh side of salmon. In a half-gallon zip-top plastic bag, combine sugar, salt and fennel. Add zests, thyme and bay leaf; mix well.
- Put salmon in bag, gently roll to coat, then press sugar-salt mixture into meat. Place plastic bag on a plate, put a weight on top (like a heavy skillet) and refrigerate overnight or for about 12 to 14 hours.
- When ready to serve, remove bag from refrigerator and thoroughly scrape off citrus-salt mixture, dabbing with a damp cloth if necessary.
- Before serving, slice gravlax paper-thin on a diagonal and serve on crackers, with a dollop of citrus creme fraiche with tarragon.
- Warm French bread in the oven and then spread with a little cream cheese infused with some orange juice. And garnish with wedges of orange and zest of lemon and orange.