Small-Batch Gravlax With Fennel-Orange Butter

Ingredients

For the gravlax

• ½ teaspoon black peppercorns
• 2 teaspoons sugar
• 1 ¾ teaspoons kosher salt
• ½ teaspoon finely grated orange zest
• 1 one-pound, skin-on salmon fillet
• ½ cup chopped fennel fronds, more for serving
• 2 tablespoons chopped fresh tarragon

For the fennel-orange butter

• 2 small garlic cloves, minced
• Sea salt
• 12 tablespoons unsalted butter, softened
• 1 tablespoon chopped fennel fronds, more for garnish
• 1 tablespoon finely chopped fresh tarragon
• ¾ teaspoon finely grated orange zest
• ¼ teaspoon coarsely ground black pepper, more for serving
• Slices of cocktail pumpernickel, for serving
• Fresh lemon juice, for serving

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    1125 calories; 100 grams fat; 50 grams saturated fat; 2 grams trans fat; 26 grams monounsaturated fat; 11 grams polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 48 grams protein; 307 milligrams cholesterol; 1389 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings as a main course, 8 to 10 as an hors d’oeuvre

Preparation

For the gravlax

1. To make the gravlax: Using a mortar and pestle or the side of a knife, lightly crush the peppercorns. Transfer to a small bowl and stir in the sugar, salt and orange zest. Rub mixture over salmon flesh; press the fennel fronds and tarragon all over flesh. Transfer to an airtight container and refrigerate for 1 to 3 days. Turn fish after 12 hours and taste after 24 hours.
2. To make the butter (up to 3 days ahead): Using a mortar and pestle or the side of a knife, mash the garlic with a pinch of salt until it forms a paste. Transfer to a bowl. Add the butter, 1 tablespoon of fennel fronds, tarragon, orange zest and pepper. Stir to combine.
3. To serve, spread fennel-orange butter on slices of pumpernickel. Wipe off most of the marinade from the salmon and slice off the skin. Thinly slice the fish, pile it on the pumpernickel, and sprinkle with salt, more black pepper and a little lemon juice. Top with fennel fronds.

20 minutes