Food & Cooking Recipes Appetizers Gravlax on Cucumbers with Chive Yogurt Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 12 Yield: 24 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. Ingredients ⅓ 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 ⅓ inch thick 5 ounces thinly sliced gravlax, cut into 1 ½ inch squares Directions 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. Rate it Print