Chipotle Gravlax Tostadas
Its middle of winter in Kansas City and the snow has been falling pretty hard. It reminds me of my visit to Sweden and Norway. I absolutely loved the food, though I always need some extra spice. This is my take on gravlax. It’s very easy to make - start making it Friday afternoon and it will be ready for Sunday brunch. Provecho!!
2 lbs of fresh salmon (do not get previously frozen, you need it fresh)
2 tbsp of sugar
1 ½ tbsp of salt
1 tbsp of chipotle powder
½ tbsp of white pepper
1 cup Greek yogurt
½ cup mayonnaise
1 tsp of lime juice
Zest of 1 lime
Herb Green Salsa
Chives (bunch – green parts only)
Mint (1/4 cup)
Cilantro (1/2 cup) finely chopped w/o seeds (you can also grate it minus seeds)
2 tbsp of capers
Juice of 1 lemon
2 tbsp olive oil
Avocado thinly sliced
Tostadas (bake or fry Yoli tortillas)
How to Prepare
Curing salmon can take anything from 24 – 72 hours. I like it down the middle – on the second day, thus test it out and see what you like. You can still have the bottom skin on it, though make sure you remove any remaining small bones. Combine sugar, salt, chipotle, white pepper and rub it all through your salmon. Top with roughly chopped cilantro and sprinkle dill, then sandwich together the fillets. Wrap it in plastic wrap as tight as possible, set on a plate, top it with really heavy (I used my tortilla press – anything heavy will do) and set in the refrigerator. After 24 hours unwrap and lightly pat it down with a paper towel. Wrap again in plastic wrap this time w/o sandwiching the fillets. Let it cure for another day. Bring it out and unwrap. Use a paper towel to remove any excess and with a sharp knife carefully remove cilantro-dill. Slice very thinly and you are ready…
Crema: Combine ingredients and set aside.
Herb Green Salsa: chop chives, mint and cilantro. Mix in capers, lemon juice and olive oil until well combined.
To serve, spread mayo/yogurt mix, next add 4 thin slices of avocado, top with salmon and sprinkle the herb green salsa.