Ingredients for Salmon Gravlax Tartare on Crisp Potato Slices

• 1 tablespoon juniper berries, chopped

• 2 teaspoons dried dill

• 3 cucchiai di zucchero

• 4 tablespoons kosher salt (if you only have table salt, 45ml plus 1 teaspoon would be the correct equivalent)

• 140g centre-cut fresh salmon, skinned, pin-boned, and cut into tiny dice

• 2 tablespoons Gravlax Cure

• 1 teaspoon extra-virgin olive oil

• 1 tablespoon snipped chives

• 1/8 teaspoons grated orange zest

• 1/8 cucchiaini di pepe nero macinato fresco

• 1 bunch dill, minced, for decoration

• 10 small round potatoes (red or white), cut into 1/8-inch circular slices (discarding rounded ends)

• 120ml di olio d'oliva

• 1 cucchiaino di sale kosher

• 1/2 cucchiaini di pepe nero macinato fresco

Mix all the ingredients together in a small bowl. You can make the cure in advance and it will keep, stored in an airtight jar out of the sunlight, for up to 6 months.

In a medium bowl, mix the salmon with 2 tablespoons of the Gravlax Cure and then add the olive oil, snipped chives, orange zest, and pepper. Cover and refrigerate overnight, or for at least 6 hours. Serve topped with a scattering of freshly minced dill on a Crisp Potato Slice or an English cucumber slice.

Strew some more minced dill on the plate or tray that you're using to pass the hors d'oeuvres — then the Crisp Potato Slices won't skid around and the cucumber will be easier to pick up.

Position a rack in the top third of the oven and preheat to 177°C.

Arrange the potatoes in a single layer on a baking sheet; brush each slice with oil, then turn them and brush the other side. Sprinkle with salt and pepper and bake for 10 minutes, then turn slices and bake for another 5 minutes. Remove all crisp slices with a spatula and continue cooking any slices that look like they need more time. Cool on a rack, then use immediately or store in an airtight container for up to 2 days.

Avvertenza

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