Salmon Gravlox Tartare Recipe

Curing base

In a bowl combine kosher salt, granulated sugar and freshly ground black pepper. Stir in chopped dill and optional gin or aquavit. This creates the curing mixture.

Spread half of the curing mixture in the bottom of a shallow tray just large enough to hold the salmon. Place the salmon fillet (or diced pieces if already cut) on top and cover with the remaining curing mixture, pressing gently so the cure contacts all surfaces.

Cover the tray tightly with plastic wrap and refrigerate for 12–18 hours to cure. (If using already diced tartare-style salmon, 4–6 hours is sufficient — the diced pieces absorb cure faster.)

After curing, remove salmon from cure, rinse briefly under cold water to remove excess salt/sugar and pat dry thoroughly with paper towels. If you used a whole fillet, finely dice the cured salmon into 1/4" pieces now. Transfer to a bowl and refrigerate until assembly.

Brush ciabatta slices lightly with olive oil on both sides. Sprinkle both sides with everything bagel seasoning, pressing gently so the seasoning adheres.

Toast the seasoned ciabatta in a preheated 375°F (190°C) oven on a baking sheet or in a skillet over medium heat until golden and crisp, about 6–8 minutes in oven or 2–3 minutes per side in skillet. Keep warm and crisp until plating.

Bring a small pot of water to a gentle simmer. Using a spoon, lower the eggs into the water and simmer for 5 minutes for a runny yolk and set white.

Immediately transfer eggs to an ice bath to stop cooking for 1–2 minutes, then gently crack and peel. Keep warm or use immediately on plate. Season peeled eggs lightly with fine sea salt.

In a small bowl whisk together lemon juice, Dijon mustard, honey, salt and black pepper. Slowly whisk in extra-virgin olive oil until emulsified.

Toss frisée in the dressing just before plating to lightly coat. Taste and adjust seasoning.

Divide the cured, diced salmon among two plates, shaping it into a loose round or stack using a ring mold if desired.

Place a small mound of dressed frisée to the side of the salmon on each plate.

Top each salmon portion with a soft-runny peeled egg, halved or whole as desired so the yolk spills when cut.

Scatter chopped capers and thinly sliced red onion over and around the tartare. Season with a light dusting of freshly ground black pepper.

Place two pieces of everything-spiced ciabatta leaning against the tartare or alongside the frisée. Garnish each plate with a dill sprig. Serve immediately so the egg remains runny and the ciabatta stays crisp.