White Fish Gravlax
Here is a great starter, light lunch or a fantastic item for your holiday buffet. If you have problems with gluten substitute the wheat bread for a flax or millet bread or leave it out entirely and eat on some mixed greens.
5 ounces/145 grams white fish, bass, snapper-I used tilapia (sushi grade)
2 tablespoons/30 ml coarse salt
2 tablespoons/30 ml caster sugar
1 tablespoon/15 ml of ground black pepper
1/2 teaspoon/2 ml ground allspice
1/2 teaspoon/2 ml ground cloves
8-10 pieces of fresh dill fronds
2 Tablespoons/30 ml 28g of unsalted butter, softened
2 Tablespoons/30 ml of dijon mustard.
1 handful of watercress dressed with simple vinaigrette
Creme Fraiche or Sour Cream
Mix salt, sugar, black pepper, allspice, and ground cloves. Liberally sprinkle on both sides of the fish. Lay half of the dill in a glass container. Place the fish on top and cover with rest of the dill. Leave out for 1-2 hours then cover and put in the refrigerator overnight. Scrape off the dill and excess salt mixture. Serve on dark bread rounds spread with the butter mustard mixture. Top with the dressed watercress and drizzle with creme fraiche or sour cream.