9/18/10 Chef in the Market demo: Doug Lum, Crave Catering
September 18, 2010 Chef in the Market demonstration by: Doug Lum, Crave Catering
Multi-Grain Blini with House-Cured Salmon Gravlox and Chive Crème Fraiche Yield: 12 or more appetizer servings
Salmon fillets are cold-cured with salt, sugar, pepper, dill or any of your favorite herbs. It is imperative that the fish be absolutely as fresh as possible. No cooking required. Plan ahead. This will take about 3 days. Prep Time: 30 minutes Total Time: 30 minutes
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Ingredients:
1 (3- to 4-pound) salmon, weighed after cleaning and beheading, skin on 3 Tablespoons salt 2 Tablespoons sugar 1 teaspoon freshly ground black pepper 1 good-size bunch dill, roughly chopped, stems and all 1 package of Multi-Grain Pancake Mix from Gee Creek Farms, prepared according to package directions 1 cup Crème Fraiche from Jacob’s Creamery
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Directions for Salmon
Directions for Chive Crème Fraiche: Chop chives and fold into crème fraiche
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