Beet & Dill Arctic Char Gravlax

Sometimes, fish is a dish best served cold. This Beet & Dill Arctic Char Gravlax is a stunning appetizer, featuring the fresh and delicate flavors of the Arctic char melded with earthy beets and dill. Nestled atop a bed of creamy potato noodles drizzled with a yogurt chive dressing, this dish is a vibrant and delightful way to begin any meal.

Ingredients

🐟 1 Arctic char fillet, preferably from a sustainable source
🍋 1 lemon, zest and juice
🌿 Fresh dill, a small bunch
🥕 1 large beet, peeled and grated
🧂 2 tablespoons kosher salt
🍬 1 tablespoon sugar
🍽️ 1 cup plain yogurt, such as Greek Yogurt
🌿 Fresh chives, finely chopped, 2 tablespoons
🥔 2 large potatoes, spiralized
🧄 1 clove garlic, minced
🍶 1 tablespoon olive oil, e.g., La Española

Instructions

1- Prepare the Gravlax:

• In a bowl, combine the grated beet, lemon zest, half the lemon juice, salt, sugar, and a handful of chopped fresh dill.
• Lay the Arctic char fillet, skin-side down on a piece of plastic wrap and cover it with the beet mixture, ensuring it's evenly coated.
• Tightly wrap the fish in the plastic wrap and place it in a shallow dish.
• Weigh it down with a small cutting board or a few cans.
• Refrigerate for 24 to 48 hours, turning occasionally.

2- Prepare the Yogurt Chive Dressing:

• In a small bowl, mix together the yogurt, remaining lemon juice, garlic, chopped chives, and olive oil.
• Season with a pinch of salt and pepper to taste.
• Chill until ready to use.

3- Cooking the Potato Noodles:

• Boil the spiralized potatoes in salted water until tender, about 3-5 minutes.
• Drain and rinse under cold water to stop the cooking process.

4- Assemble the Dish:

• Unwrap the gravlax and gently scrape off the beet mixture. Rinse the fillet under cold water and pat it dry.
• Using a sharp knife, thinly slice the gravlax at a diagonal.
• Arrange a nest of potato noodles on a platter, and top with slices of gravlax.
• Drizzle the yogurt chive dressing over the top, and garnish with additional chives and dill.

Prep Time: 20 minutes
Cook Time: 5 minutes (plus 24-48 hours curing time)
Total Time: Approx. 1-2 days
Servings: 4
Calories: Approx. 250 per serving
Proteins: 20g
Fats: 8g
Carbohydrates: 25g
Equipment: Plastic wrap, Spiralizer (e.g., OXO Good Grips), Mixing bowls, Sharp knife (e.g., Wüsthof Classic), Board or flat weight

Cooking Tips:

• Be patient with the curing process; the longer it cures, the more flavorful it will be.
• Make sure to slice the gravlax thinly for the best texture.

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Beet & Dill Arctic Char Gravlax

Posted by Waivio guest: @waivio_hivecooking