"Recipes from the Chef's Kitchen"

For the Gravlax
Ingredients:
1)   1 side Fresh Salmon Filet with skin on - about 2 pounds
2)   3 cups  Kosher Salt
3)   2 cups  Sugar
4)   ½ cup  Carrots - diced in ½ inch cubes
5)   ½ cup  Leek - diced in ½ inch slices
6)   ½ cup  Shallots - roughly chopped
7)   ½ cup  Celery - diced in ½ inch cubes
8)   1 tbs. White Pepper Corn
9)   1 tbs. Mustard Seeds
10) 1 tbs. Juniper Berries
11) 1 tbs. Coriander Seeds
12) 1 ea.  Bay Leaf
13) 1 ea. Rind of washed Lemon - roughly chopped
14) 1 sprig  Fresh Parsley - with stems
15) 1 sprig  Fresh Dill - with stems
16) ¼ cup  Vodka
17) ½ cup Berries, such as Lingon Berries, Currents and etc…

Preparation:
1)   In a robot coupe, finely chop all the vegetables, herbs and spices.
2)   Transfer to a large mixing bowl and add the salt, sugar, vodka and berries.
3)   Mix well. This I call the curing sand.
4)   Wash the salmon and pat dry with a paper towel.
5)   Now fill a part of the sand in a bottom of a large shallow pan, lay the salmon atop and
       cover the fish with the remaining curing mix.
6)   Place into the refrigerator and let cure for at least 8 hours.
7)   Remove the salmon from the cure and rinse under cold running water, pat dry with a
       paper towel and slice very thin before serving.

For the warm Mushroom Salad
Ingredients:
1)   1 cup Black Trumpet Mushrooms - trimmed and cleaned
2)   1 cup Hedge Hog Mushrooms - trimmed and cleaned
3)   2 ea.  Shallots - finely diced
4)   2 ea.  Garlic gloves - finely chopped
5)   2 Tblsp. Olive Oil
6)   2 Tblsp. Walnut Oil
7)   4 Tblsp. Sherry, Red Wine or Balsamic Vinegar
8)   2 Tblsp. Fresh spring Onions - finely sliced
9)   ½ cup Red Bell Pepper - diced in ½ inch cubes
10) 2 tbs. Butter
11) 1 tbs. fresh Parsley - chopped
12) 1 cup  fresh Salad Greens
13) 6 Slices Baguette
14) To Taste Salt, fresh White Ground Pepper

Preparation:
1)   In a large sauté pan, heat some of the olive and walnut oil, sauté the shallots, garlic, peppers
       and mushrooms.
2)   Deglaze with the vinegar and simmer for 2 minutes.
3)   Mount in the butter by whisking one little piece after the other.
4)   Season to taste with salt, pepper and fresh parsley.
5)   Before serving use the baguette and the remaining olive oil to make some croutons.
6)   Serve the warm salad mixed with some greens over the gravlax.

To Previous Page