Beet-Cured Salmon Gravlax

Name: Beet-Cured Salmon Gravlax
Ingredients: 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; Cheesecloth, for wrapping, one piece about 3 feet long; Toasted bagels and cream cheese (optional); Potato latkes (optional); 2/3 cup crème fraiche; 1 tbsp lemon juice; 1 tsp lemon zest; 1/2 tsp Kosher salt

thefancypantskitchen.com

This Beet-Cured Salmon Gravlax is a wonderful addition to any cocktail party or brunch. While contemplating the menu for an upcoming cocktail party, I got

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Cooking tools:

Mortar and pestle
Spice grinder
Cheesecloth
Grater
Peeler
Baking sheet
Pan
Mixing bowl
Plate
Chef's knife
Cutting board
Skillet
Stove
Refrigerator
Measuring cup
Paper towel

Ingredients

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
Cheesecloth, for wrapping, one piece about 3 feet long
Toasted bagels and cream cheese (optional)
Potato latkes (optional)
2/3 cup crème fraiche
1 tbsp lemon juice
1 tsp lemon zest
1/2 tsp Kosher salt