Beet-Cured Salmon Gravlax | The Fancy Pants Kitchen

Ingredients

• October 2, 2019
• 1/4 cup Cointreau
• One 2-pound salmon fillet, with skin on
• 2 cups Kosher salt
• 2 cups sugar
• 2 small beets, peeled and grated (about 1 3/4 cups)
• 1 tbsp toasted fennel seeds, crushed with a mortar and pestle or a spice grinder
• 1 tbsp chopped fresh tarragon leaves
• 1 tsp freshly grated orange zest
• 1 tsp freshly ground black pepper
• 2/3 cup crème fraiche
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1/2 tsp Kosher salt
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• by Francine