Served on plantain chips, tequila-marinated gravlax is a flavor-packed hors d'oeuvre that evokes a Mexican beach vacation.
- Yield: Makes about 5 dozen
Source: Martha Stewart Weddings, Summer 2005
- 1 center-cut salmon fillet (about 2 pounds), skinned
- 2 tablespoons finely chopped chipotle chiles in adobo sauce
- 6 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh tarragon
- 4 tablespoons coriander seeds, toasted and crushed with flat side of a knife
- Finely grated zest of 4 oranges (about 1/3 cup)
- 2 cups packed dark-brown sugar
- 1 1/4 cups coarse salt
- 1/2 cup tequila
- 1/4 cup Cointreau or other orange-flavored liqueur
- Plantain Chips, for serving
- 3 to 4 radishes, cut into matchsticks, for garnish
- 1 bunch fresh chives, finely chopped, for garnish
Place salmon in a large baking dish. Top with chiles, parsley, tarragon, coriander seeds, and orange zest.
Stir brown sugar, salt, tequila, and liqueur in a medium bowl. Spread evenly over fish with a spatula. Cover tightly with plastic wrap, pressing it directly onto fish.
Place another baking dish on top of fish, and weight with several heavy cans. Marinate in refrigerator 2 to 3 days.
Scrape marinade from fish. Trim any overly cured edges. (Salmon should be firm but not hard or dried.) Lay fish, skinned side down, on a cutting board, and cut at an angle into thin slices, starting at the tail end. Serve on plantain chips; garnish with radishes and chives.