Fennel-aquavit gravlax with caraway creme fraiche Recipe - Los Angeles Times

Fennel-aquavit gravlax with caraway creme fraiche Recipe - Los Angeles Times

www.latimes.com

Come this way, up the garden steps and into a backyard where the patio is canopied by an old avocado tree. Take a seat in the mild yellow light of the resurgent sun, and fill a plate from a buffet of...

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Ingredients

  • 1/4 cup black peppercorns
  • 1/2 cup kosher salt
  • 1/2 cup sugar
  • 1 medium fennel bulb with fronds
  • 2 (1-pound) skin-on salmon fillets (the tail section)
  • 1/3 cup aquavit
  • 1 tablespoon caraway seeds
  • 1 cup creme fraiche
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon white pepper

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