5 Transfer weighted dish to refrigerator for 24 hours. Turn salmon over, continue to weigh down and refrigerate for another 24 to 48 hours. A longer cure will result in a firmer texture and a saltier flavour. 6 When ready to serve, remove salmon from plastic wrap
and use back of a knife or a spoon to scrape cure mixture off fish. Place salmon skin-side down on a cutting board. Using a very sharp knife, thinly slice gravlax on bias. 7 Place gravlax on a platter alongside Mustard Dill Sauce, red onion slices, capers, lemon slices and rye bread. Allow guests to create their own canapés. Serves 6 to 8 MUSTARD DILL SAUCE 3 tbsp (45 ml) white vinegar 2 tbsp (30 ml) roughly chopped fresh dill fronds
⅓ cup (80 ml) Dijon mustard 1 tbsp (15 ml) granulated sugar ¼ cup (60 ml) vegetable oil freshly ground black pepper, to taste
1 In a blender, combine vinegar, dill, Dijon and sugar and blend until dill is very finely chopped. With blender running, slowly stream in oil and blend until a smooth sauce has formed. Season with pepper. Can be stored in an airtight container in refrigerator for up to 1 week. Makes about ¾ cup (180 ml) INGREDIENT IN
BORNHOLMER AKVAVIT $31.49 Denmark 455675
2 In a medium bowl, whisk crème fraîche, mayonnaise, dill, mustard, shallots and lemon zest until thoroughly combined. Gently fold in shrimp. Taste and season to your liking with salt and pepper. Chill shrimp salad for at least 30 minutes or up to 24 hours before serving. 3 About 1 hour before serving, prepare toast points. Butter both sides of each triangle of bread. Heat a large frying pan over medium heat. Working with a couple pieces of buttered bread at a time, toast in pan on both sides until golden brown and crispy, about 2 minutes total. Remove from pan and set on a rack to cool. Repeat to toast remaining bread triangles. 4 When ready to serve, place toasted bread on a serving platter and top each with a generous spoonful of shrimp salad. Garnish with cucumber slices, a dollop of caviar and some fresh dill, if desired. Serve immediately with lemon wedges for guests to squeeze overtop salad just before enjoying. Serves 4
SHRIMP TOAST 1 lb (450 g) small precooked shrimp, thawed if frozen
¼ cup (60 ml) crème fraîche ¼ cup (60 ml) mayonnaise 2 tbsp (30 ml) chopped fresh dill 1 tsp (5 ml) hot mustard 1 small shallot, finely diced ½ tsp (2.5 ml) finely grated lemon zest fine sea salt and freshly ground black pepper, to taste ¼ cup (60 ml) unsalted butter 8 slices white bread, crusts removed and each slice cut into 2 triangles salmon or trout caviar, for garnish 8 thin slices cucumber, cut in half, for garnish fresh dill sprigs and lemon wedges, for garnish 1 Spread shrimp over a clean tea towel or paper towel and pat dry. Removing excess moisture avoids a watery shrimp salad.
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