"Recipes from the Chef's Kitchen"

Ingredients:
1)   1 cup of finely minced Gravlax (see Gravlax recipe below)
2)   1 Shallot - minced
3)   1 teaspoon fresh Dill
4)   The juice of half a Lemon
5)   2 teaspoons Extra Virgin Olive Oil
6)   2 tablespoons of whipped Crème Fraiche
7)   A few leaves of Baby Greens or Sorrel
8)   Good quality Caviar for garnish
9)   Toasts

Preparation:
1)   Mix together the salmon, shallot, dill, lemon juice,  & olive oil.
2)   Place on a bed of baby greens in a ring mold.
3)   Top with whipped crème fraiche.
4)   Top with a quenelle of caviar.
5)   Garnish with sprig of dill.
6)   Serve with toasts.

Ingredients:
1)   One 6 ounce Paillard of Gravlax - about an inch thick (see Gravlax recipe below)
2)   Olive Oil for grilling
3)   Minced Shallot
4)   Dry White Wine
5)   Freshly ground Black Pepper
6)   2 ounces of Heavy Ccream
7)   1 tablespoon Whole Grain Mustard
8)   Minced Chives for garnish
9)   Boiled Fingerling Potatoes

Preparation:
1)   Rub fillet with olive oil & season with black pepper.
2)   Grill briefly to warm through and sear.
3)   Make sauce by reducing wine and shallot until almost dry.
4)   Add cream and reduce slightly.
5)   Add potatoes to warm through.
6)   Add mustard and chives.
7)   Pour sauce over fish.

Ingredients:
1)   1 great Bagel - sliced in half
2)   4 ounces of thinly sliced Gravlax (see Gravlax recipe below)
3)   About 2 ounces of Cream Cheese
4)   Sliced Tomatoes
5)   Thinly sliced Red Onions
6)   Capers

Preparation:
1)   Spread Bagel with Cream Cheese.
2)   Top with salmon, onion, tomato and caper.
3)   Yum.

The Gavlax
Ingredients:
1)   One 3-4 lb. Salmon Fillet - skin on - as thick as possible and EXTREMELY FRESH.
2)   2 lbs. Coarse Sea Salt or Kosher Salt
3)   1 large bunch fresh Dill - coarsley chopped
4)   Freshly ground Black Pepper
5)   Aquavit, Brandy, or Cognac

Special Tools:
1)   A two-inch deep perforated full hotel pan
2)   A two-inch deep full hotel pan
3)   A four-inch deep full hotel pan
(These can be purchased at any restaurant supply store.  You can get at half pan size as
long as they are the same inches deep.)

Preparation:
1)   Place the two-inch perforated hotel pan on top of the four-inch to form a drip tray.
2)   Line the perforated hotel pan with plastic wrap with a generous amount left overhanging
       to be able to wrap over the fish.
3)   Make two equilateral slices in the saran wrap and pull slightly apart.  This will allow
       excess liquid to drain off,  but not allow the salt mix to fall away from the fish.
4)   Place about 1/2" of the salt on the saran wrap.
5)   Place the salmon, skin side down on the salt.
6)   Generously grind pepper over the top, flesh side of the fish.
7)   Squeeze lemon over the fish and splash the fish with liquor.
8)   Rub the top of the fillet to evenly spread the seasonings.
9)   Cover with the chopped dill and then the remaining salt.
10) Wrap the extra plastic wrap over the top of the curing fish.
11) Cover with the remaining two-inch hotel pan and place in the fridge.
12) Put weight of about 3 bricks on top of the hotel pan and refrigerate for 48-72 hours,
       depending on the thickness of the fillet.
13) You will know the fish is cured when the thickest part of the fillet is firm to the touch.
14) When the fish is cured, wash the fish under cold running water then dry in clean paper or
       kitchen towels and wrap tightly.
15) Keep in the coldest part of the fridge.  It will last 3-5 days, but is best eaten the same day or
       the day after.  This also freezes fairly well, but changes slightly in color, texture and
       flavor/aroma when defrosted.  Never REFREEZE.

Good Eating!!!