advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

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.

  • Prep:
  • Total Time:
  • Servings: 12
  • Yield: Makes 24
Gravlax on Cucumbers with Chive Yogurt

Source: Martha Stewart Living, December 2011

Ingredients

  • 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

Directions

  1. Stir together yogurt, 1 tablespoon chives, and 1/8 teaspoon salt. Season with pepper.

  2. 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.)

  3. 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.

Reviews (0)

Related Topics