Sunday, December 11, 2016

Homemade Pastrami Gravlax Crostini

   Wintery and festive, these little crostini's are possibly the most scrumptious- in taste and appearance- appetizers. Easy to assemble, they'll be a complete crowd-pleaser for any holiday, or new year's party. I included the recipe for my homemade lox, however, if you don't have the time to make it (even though you should make time- because it's really a special process) good quality store bought lox will be fine (i.e. ACME lox). My husband has really long days; he has a long commute to work, and an even longer commute on the way home. The weekend ends up being a really special time for my family. It's a couple short days that we get to spend with each other- phone free (love shabbat!), and do things that we love together. One of the many things Ari and I enjoy, is making little gravlax assemblies; we end up taking a part the fridge drawers- slicing up jalapeños and scallions, crumbling cheese, chopping all the vegetables, and topping everything with a little fresh lemon and Sambal Oelek (chili paste). 
1 2lb side Scottish salmon, skin on 
1 cup kosher salt 
1 cup granulated sugar 
1 cup Raskin's pastrami rub 
1/4 cup coriander 
1/4 cup mustard seeds
2 tbsp ground mustard 
2 tbsp coarse black pepper 
2 tbsp brown sugar
1 baguette, thinly sliced and toasted 
1/4 cup whole grain mustard
freshly chopped dill

Lemon aioli 
1/2 cup mayonnaise
3 tbsp lemon zest
2 tbsp lemon juice 
1 tsp Dijon mustard
2 garlic cloves, minced
Kosher salt and pepper to taste

1. rinse and pat dry salmon. In a medium bowl mix kosher salt and sugar together. In a separate bowl stir together pastrami rub spices, or use Raskin's brand pastrami rub. line a baking sheet with parchment paper. rub sugar and salt mixture over salmon flesh until salmon is thickly covered. Rub salmon a second time with pastrami seasoning, thickly piling all sugar and salt and spices. cut a large piece of plastic wrap- big enough to wrap entire side of salmon tightly. Wrap salmon with all it's seasonings extremely well. wrap a second and third time in wrap if needed. Place salmon flesh side down in plastic wrap on parchment paper (skin facing upward). Place heavy things on top of fish in the refrigerator, and leave wrapped for two days. Remove fish from plastic wrap. rinse fish or wipe off seasoning if you'd like to keep more of the spice and flavor. With a fish knife, thinly slice salmon. slice salmon diagonally.  once the whole piece is sliced cut the corner of the skin from the fish. grab the skin tightly and pull your knife through the whole piece, completely skinning it. serve with dill, fresh lemon, and olive oil. 

Assembling Crostini
whisk lemon aioli until completely combined. top toasted baguette slices with a dollop of aioli, a bit  of whole grain mustard, a sprig of dill, and a thin fresh slice of gravlax. Serve with lemon wedges. 

Bon Appétit!

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