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Title: Asian Gravlox with Chayote Caviar Salad
Categories: Shellfish Entree Caviar Salmon
Yield: 1 Servings
| CHEF DU JOUR MING TSAI #DJ93 | ||
| 4 | Stalks lemongrass | |
| 6 | Leaves kaffir lime | |
| 1 | c | Shallots |
| 1/2 | c | Ginger, peeled |
| 1/2 | c | Ground, toasted coriander |
| 1/2 | c | Ground, toasted star anise |
| 1/4 | c | Ground, toasted Szechwan |
| Peppercorns | ||
| 1/2 | c | Ground, toasted fennel |
| 1/2 | c | Ground, toasted white |
| Peppercorns | ||
| 2 | c | Kosher salt |
| 2 | c | Sugar |
| 1 | Side salmon, skin off | |
In a food processor, combine first 4 ingredients until pureed. Add spices then salt and sugar. Completely coat both sides of the salmon, tightly cover and refrigerate overnight, (minimum of 16 hours). Thoroughly rub off cure. Slice very thin on the bias.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes, visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN
From: Sylvia Steiger Date: 09 Jan 98
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