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Episode 12, Season 2 of Healthy Gourmet.
Grav Lox Club Sandwiches:
Stack 3 slices of bread on your work surface.
Open the first slice and spread a thin layer of yogurt cheese on the inside of that slice and the top of the second slice.
Sprinkle ½ tablespoon of capers on the middle slice, lay 2 pieces of grav lox over top, followed by 2 slices of tomato, red onion and finish with a few pieces of arugula.
Lay the single slice of bread on top of the stack and open the top 2 slices.
Repeat the process with all of the ingredients. Slice the sandwich into 4 triangles and enjoy!
Score the skin of the salmon in 3 places along the length of the fish with a sharp knife.
Mix the sea salt, honey, citrus zests and spices in a bowl.
Place a roasting rack in a baking dish. Cover the roasting rack with 1 bunch of dill.
Sprinkle half of the curing mixture over the dill and lay the salmon over top, right side up.
Sprinkle the rest of the curing mixture on top of the salmon and cover with the rest of the dill.
Place a piece of parchment paper over the salmon and a baking tray on top of the parchment.
Place large cans or bottles on top to press the salmon and allow it to cure for approximately 24 hours.
When the salmon is cured (it has a firmer texture than does raw), rinse the excess cure off and slice the salmon using a sharp knife.
Place the cheese cloth in a colander so it lines the entire bowl.
Place the colander over a bowl or plate to collect the liquid.
Pour the yogurt into the cheese cloth and let drain for 8--12 hours.
Calories 227 kcal
Fat 3.4 grams
Sodium: 487 mg
Carbohydrates: 37.1 g
Fiber 3.9 grams
Protein 11.7 grams
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