The executive chef at 5 Church restaurant in Uptown Charlotte shared this recipe on WBTV News Saturday Morning:
Butter Toasted Bagel with Beet Gravlox & Borsin Cheese
2 lbs. Salmon fillet with the skin
1 cup sugar
1 cup salt
1 large beet, peeled and grated
1 orange, zest
1 lemon, zest
2 lime zest
1 oz Gin
1 oz ( 1 pack in the grocery store ) Tarragon, chopped
1 oz ( 1 pack in the grocery store ) Parsley, chopped
1oz (1 pack in the grocery store) Thyme, chopped
1/4 Tablespoon Pink Salt ( nitrates )
Trim the salmon of any excess fat or thin belly meat.
Combine the salt, sugar and pink salt and cover the salmon in a deep dish.
Then cover with grated beets, zests, herbs and gin.
Place a light weight on the fish and allow to sit for three days.
Rinse the salmon thoroughly, pat dry with paper towel and slice to desired thickness.
1.5 lbs. cream cheese, softened to room temperature
.5 lbs. butter, softened to room temperature
1.5 lbs. lemon, juice and zest
1/4 bunch chives, minced
1 shallot, minced
salt and pepper, to taste
Mix all of the ingredients in an electric mixer until well combined. Spoon the mixture into a piping bag fitted with a star tip. The piping bags makes for fancy designs, but a butter knife works well too
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