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Tequila-Marinated Gravlax

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

Photography: Schiller,Charles

Source: Martha Stewart Weddings, Summer 2005

Ingredients

  • 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

Directions

  1. Place salmon in a large baking dish. Top with chiles, parsley, tarragon, coriander seeds, and orange zest.
  2. 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.
  3. Place another baking dish on top of fish, and weight with several heavy cans. Marinate in refrigerator 2 to 3 days.
  4. 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.

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