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Beet and dill Arctic char gravlax with yogurt chive dressing
Smoked Arctic char pate
680 grams of Arctic char, skin-on
2 medium red beets
1/2 cup (120 milliliters) of kosher salt
1/2 cup of white sugar
1 bunch of fresh dill
1/4 cup (60 milliliters) of gin
Zest of 1 lemon
1 tablespoon (15 milliliters) of black peppercorns
Yogurt chive dressing:
1/2 cup (120 milliliters) of plain yogurt
2 tablespoons (30 milliliters) of lemon juice
2 tablespoons (30 milliliters) of olive oil
3 tablespoons (45 milliliters) of chives, chopped
1/4 teaspoon (2 milliliters) of sea salt
1/4 teaspoon (2 milliliters) of black pepper
Blend beets in a food processor.
Mix beets, salt, sugar, peppercorns and dill in a large bowl.
Pour gin on both sides of the salmon and let rest in the refrigerator for 15 minutes.
Coat the arctic char entirely with the cure mixture and add the lemon zest on top.
Wrap the arctic char with plastic wrap and place in fridge for 24-48 hours.
Every 12 hours, drain any excess liquid in the container.
Once it is done curing, remove the arctic char from the container, rinse completely under cold water and pat dry on both sides.
Remove the skin from the arctic char, and cut gravlax into thin strips.
Yogurt Chive Dressing:
Whisk all ingredients together in a mixing bowl.
Serve with Cold Potato Noodles. See recipe.
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