Salmon Gravlax with Chimichurri
My friend Jeremy Bechtold created this amazing recipe as part of our 2021 Ambassador Competition. We are so grateful to him for sharing such a delicious recipe!
Follow him for more ideas and recipes at @thenorthwoodstable Enjoy this recipe!
Enhance your culinary talent with Nativo Spices.
Ingredients:
1oz kosher salt
1oz white sugar
4oz fresh salmon, skin off, deboned
Ingredients for the Pickled sweet potatoes:
1/2c apple cider vinegar
1c water
1/3c white sugar
1/4c kosher salt
1c thinly sliced sweet potato, peeled
1/2c yellow onion, thinly julienned
5 juniper berries
2 green Cardamom seeds
1tsp crushed red pepper
Ingredients for Nativo Chimichurri cream cheese
4oz cream cheese
1Tbsp red wine vinegar
2Tbsp canola oil
Method:
Mix salt, sugar, and Nativo seasoning.
Cover entire salmon with mixture.
Place in a container with a lid, place in the refrigerator overnight.
Slice thin, reserve for plating
Method for the Pickled sweet potatoes:
Combine the vinegar, water, sugar, salt, juniper berries, Cardamom, and crushed red pepper in a sauce pot.
Bring to a boil, add sweet potatoes and onions. Turn off the heat and take off the stove. Let it sit for 1hour.
Method for the Nativo Chimichurri cream cheese:
In a small bowl combine the seasoning, vinegar, and oil. Mix well, let sit for 10 minutes.
Add the cream cheese, mix until smooth and fully incorporated.
Assembly
Then on a piece of pumpernickel rye bread, spread the cream cheese mixture, place the strained pickled sweet potatoes in a single layer, add some of the onions.
Roll some of the thinly sliced Gravlax into roses and place on top of the sweet potatoes.
¡SERVE AND ENJOY!
