Gravlax on Cucumbers with Chive Yogurt
Gravlax, a Nordic cold-cured salmon, can be found at specialty-food stores. Lightly smoked salmon (lox) can also be used. Pairing slices of the fish with grapefruit makes for a tart, sweet-and-salty combination.
- Total Time:
- Servings: 12
- Yield: Makes 24
Source: Martha Stewart Living, December 2011
- 1/3 cup nonfat Greek yogurt
- 2 tablespoons finely chopped fresh chives
- Coarse salt and freshly ground pepper
- 1 grapefruit
- 1 English cucumber, sliced on the bias into 24 slices, about 1/3 inch thick
- 5 ounces thinly sliced gravlax, cut into 1 1/2 inch squares
Stir together yogurt, 1 tablespoon chives, and 1/8 teaspoon salt. Season with pepper.
Cut away peel and pith from grapefruit, keeping segments intact. Cut between membranes using a sharp paring knife to release segments. Slice each grapefruit segment into 3 long, thin slices. (Alternatively, cut grapefruit into small chunks.)
Arrange cucumber slices on a platter and dollop yogurt mixture onto the center of each (about 1/2 teaspoon per slice). Top each with 1 gravlax square and 1 grapefruit slice (twisting together if desired; you may have extra grapefruit slices). Sprinkle with remaining tablespoon chives.