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:

• 1 Tbsp Nativo Chimichurri seasoning 

• 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 Nativo Chimichurri seasoning 

• 1Tbsp red wine vinegar 

• 2Tbsp canola oil 

Method:

1. Mix salt, sugar, and Nativo seasoning.

2. Cover entire salmon with mixture.

3. Place in a container with a lid, place in the refrigerator overnight.

4. Slice thin, reserve for plating

Method for the Pickled sweet potatoes:

1. Combine the vinegar, water, sugar, salt, juniper berries, Cardamom, and crushed red pepper in a sauce pot.

2. 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:

1. In a small bowl combine the seasoning, vinegar, and oil. Mix well, let sit for 10 minutes.

2. Add the cream cheese, mix until smooth and fully incorporated.

3. 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!