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Citrus-Cured Gravlax With Lemon-Caper Cream Cheese Spread & Chive Blinis

The scent of citrus always transports me back to my grandmother’s sun-drenched kitchen in Sicily. She would cure everything imaginable, from olives to anchovies, with mountains of lemons, oranges, and herbs from her garden. This gravlax, vibrant with citrus and fresh herbs, evokes those memories of sun-soaked flavors and her unwavering dedication to the art of preservation. Though her methods were more rustic, this recipe brings a touch of that same Mediterranean magic to my kitchen, and I hope it does the same for you.

Recipe Overview

Prep Time: 50 minutes (plus 48 hours inactive curing time)
Cook Time: Approximately 2 minutes per batch of blinis
Total Time: 2 days, 50 minutes
Servings: 12-16
Yield: Approximately 3-3.5 pounds of gravlax, 1 1/2 cups cream cheese spread, 5 1/2 dozen blinis
Dietary Type: Not Gluten-Free (due to blinis), Dairy-Free option possible (see variations)

Ingredients

For the Citrus-Cured Gravlax:
- 3 lbs salmon fillets, skin on
- 1 medium orange, cut into eighths
- 1 lemon, cut into eighths
- 1 lime, cut into eighths
- 2 cups kosher salt
- 1 cup sugar
- 2 tablespoons cracked black peppercorns
- 1 cup roughly chopped fresh basil leaves
- 1 cup roughly chopped fresh dill
- 1 cup roughly chopped fresh mint leaves
- 1 cup roughly chopped fresh parsley leaves
- Chopped chives, for garnish (optional)
- Fresh dill sprigs, for garnish (optional)
For the Lemon-Caper Cream Cheese Spread:
- 10 ounces cream cheese, at room temperature
- 2 ounces sour cream, at room temperature
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons chopped drained capers
- 1 1/2 teaspoons chopped fresh chives
- 1/2 teaspoon finely grated lemon zest
- 1 pinch fresh ground black pepper
For the Chive Blinis:
- 1 tablespoon active dry yeast
- 2 cups warm milk, 105 to 115 degrees F
- 1 1/3 cups all-purpose flour
- 1/2 cup buckwheat flour
- 2 teaspoons sugar
- 5 egg whites
- 2 tablespoons melted butter
- 1 tablespoon finely chopped chives (or more to taste)
- 1/4 teaspoon salt

Equipment Needed

Food processor
Non-reactive baking dish or plastic container (approximately 9×13 inches)
Cheesecloth (approximately 2×3 feet)
Second non-reactive baking dish
Weights or heavy cans
Medium bowl
Rubber spatula or heavy wooden spoon
Nonstick skillet
Nonstick cooking spray or butter

Instructions

Prepare the Salmon: Begin by ensuring your salmon fillets are free of any pin bones. Run your fingers along the flesh and remove any you find with tweezers or pliers. Rinse the salmon under cool water and pat it completely dry with paper towels. Set aside.
Make the Citrus Paste: In the bowl of a food processor, combine the orange, lemon, lime, kosher salt, sugar, and cracked black peppercorns. Process until the mixture forms a coarse paste. The citrus oils will release, creating a fragrant base for the cure.
Assemble the Cure: Center a 2 by 3-foot piece of cheesecloth in your non-reactive baking dish or plastic container. This will make wrapping and turning the salmon easier.
Apply the Cure: Pack half of the citrus-salt mixture onto the skin-side of the salmon fillet, spreading it evenly to the edges. This helps protect the fish and infuse flavor from the outside in.
Add the Herbs: Top the citrus-salt mixture with half of the roughly chopped fresh basil, dill, mint, and parsley. The herbs add another layer of complexity to the gravlax.
Wrap the Salmon: Place the salmon skin-side down in the middle of the cheesecloth. Spread the remaining salt mixture and herbs over the flesh side of the salmon.
Enclose the Salmon: Fold the cheesecloth in over the fish and carefully roll and turn the fish within the cheesecloth to completely enclose it. Make sure the salmon is snug but not overly compressed.
Weight the Salmon: Top with a second large non-reactive baking dish. Place weights or large heavy cans on the second dish to weight and press the fish. This helps to extract moisture and firm the texture of the gravlax.
Cure the Salmon: Let the salmon cure in the refrigerator for 48 hours, turning it once halfway through the curing process (after 24 hours). This ensures even curing and flavor distribution.
Remove the Cure: After 48 hours, remove the weights and top baking dish. Place the fish on your work surface. Discard the cheesecloth wrap.
Clean the Salmon: Scrape the remaining salt and herb mixtures from the fish. Rinse the fish under cold running water for about 1 minute to remove any remaining mixture. Gently wipe dry with paper towels.
Freeze (Optional): Wrap the salmon in plastic wrap, place it on a platter, and freeze until firm enough to slice easily, about 30 to 45 minutes. Alternatively, you can refrigerate until ready to slice. Freezing briefly makes for cleaner, thinner slices.
Make the Lemon-Caper Cream Cheese Spread: While the salmon is curing, you can prepare the Lemon-Caper Cream Cheese Spread. In a medium bowl, place all the ingredients: cream cheese, sour cream, lemon juice, capers, chives, lemon zest, and black pepper.
Combine the Spread: Cream the ingredients together using a rubber spatula or heavy wooden spoon until smooth and well combined. Spoon the spread into a decorative bowl and serve immediately or chill until ready to use.
Prepare the Chive Blinis Batter: Dissolve the yeast in 1 cup of the warm milk (105 to 115 degrees F). Add 1 teaspoon of the all-purpose flour. Place the mixture in a warm place until it rises and doubles in size, about 10 minutes. This step ensures your yeast is active and will properly leaven the blinis.
Combine Wet and Dry Ingredients: Add the rest of the warmed milk. Sift in the remaining all-purpose flour and the buckwheat flour. Add the sugar, 3 of the egg whites, the melted butter, and the chives.
Mix the Batter: Beat the batter until smooth. Cover the bowl with plastic wrap and set aside to rise until doubled in size, about 1 hour. The buckwheat flour adds a nutty flavor and slightly denser texture to the blinis.
Second Rise: Stir the mixture lightly and let it rise again for 30 minutes. This second rise contributes to a lighter, more airy texture.
Add Egg Whites: Whisk the remaining 2 egg whites until frothy. Add them to the batter and gently fold them in. This creates an even lighter blini.
Cook the Blinis: Heat a nonstick skillet over medium-high heat. Spray with nonstick cooking spray (or lightly brush with butter). Drop tablespoonfuls of batter into the skillet.
Cook Until Golden: Cook until bubbles form and blinis are golden brown on the bottom, about 30 seconds to 1 minute.
Flip and Finish: Turn the blinis and cook until golden brown on the second side, about 30 seconds to 1 minute.
Slice and Serve: Remove the fish from the freezer and slice the salmon as thinly as possible at a slight angle. Arrange the slices decoratively on a platter and serve with the Lemon-Caper Cream Cheese Spread and the Chive Blinis. Alternatively, blinis may be spread with the Lemon-Caper Cream Cheese Spread and then topped with a small piece of gravlax and passed or plated as hors d’oeuvres. Garnish with fresh dill or chives before serving.

Expert Tips & Tricks

Achieving Paper-Thin Slices: For the most delicate texture, use a very sharp knife and slice the gravlax at a slight angle. If you don’t have a slicing knife, partially freezing the salmon helps to achieve thinner slices.
Herb Infusion: Don’t be afraid to experiment with different herbs in the cure. Tarragon, fennel fronds, or even a touch of rosemary can add unique flavor dimensions.
Preventing Salty Gravlax: The salt is crucial for curing, but you don’t want overly salty gravlax. Be sure to rinse the salmon thoroughly after the curing process.
Making Ahead: The gravlax can be made several days in advance and stored in the refrigerator, tightly wrapped in plastic wrap. The Lemon-Caper Cream Cheese Spread can also be made ahead and stored in an airtight container in the refrigerator. The blinis are best served fresh, but can be made ahead and frozen (see instructions).

Serving & Storage Suggestions

Serve the Citrus-Cured Gravlax as an elegant appetizer or a light meal. Arrange the thin slices attractively on a platter, garnished with fresh dill sprigs and chopped chives. Offer the Lemon-Caper Cream Cheese Spread and warm Chive Blinis alongside.

Room Temperature: Gravlax should not be left at room temperature for more than 2 hours due to the risk of bacterial growth.
Refrigeration: Store leftover gravlax tightly wrapped in plastic wrap in the refrigerator for up to 3 days. The Lemon-Caper Cream Cheese Spread will last for up to 5 days in the refrigerator.
Freezing: While freezing the gravlax is helpful for slicing, repeated freezing and thawing can affect the texture. If you plan to freeze leftover gravlax, wrap it tightly to prevent freezer burn. Blinis may be frozen, wrapped well in plastic wrap and placed inside a resealable food storage bag.
Reheating: Reheat frozen blinis in a toaster or in a skillet with a little butter.

Nutritional Information

Please note that these values are estimates and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	426 kcal	–
Total Fat	17 g	26%
Saturated Fat	9 g	43%
Cholesterol	98 mg	32%
Sodium	19132 mg	797%
Total Carbohydrate	39 g	12%
Dietary Fiber	3 g	9%
Sugars	19 g	–
Protein	31 g	61%

Variations & Substitutions

Gluten-Free Blinis: Substitute the all-purpose flour and buckwheat flour in the blinis recipe with a gluten-free blend for a gluten-free version.
Dairy-Free Cream Cheese Spread: Use a plant-based cream cheese alternative and substitute the sour cream with a dairy-free sour cream substitute (cashew or soy based).
Spice It Up: Add a pinch of red pepper flakes or a finely chopped jalapeño to the citrus paste for a spicy kick.
Herbal Infusions: Experiment with different herb combinations. Try adding some tarragon, fennel fronds, or even a touch of rosemary to the cure.
Beet-Cured Gravlax: Add some grated beet to the citrus mixture to give your gravlax a beautiful pink hue and a subtle earthy sweetness.

FAQs (Frequently Asked Questions)

Q: Can I use previously frozen salmon for gravlax?
A: Yes, you can use previously frozen salmon, but ensure it’s fully thawed before starting the curing process. The texture might be slightly softer, but the flavor will still be delicious.

Q: How long does gravlax last in the refrigerator?
A: Properly stored gravlax will last for up to 3 days in the refrigerator. Make sure it’s tightly wrapped to prevent it from drying out.

Q: Can I reduce the amount of salt in the cure?
A: While you can slightly reduce the amount of salt, it’s crucial for the curing process and preventing bacterial growth. Reducing it too much might compromise the safety and flavor of the gravlax.

Q: Can I use other types of fish besides salmon?
A: While salmon is traditional, you can experiment with other fatty fish like trout or arctic char. Keep in mind that curing times might vary depending on the thickness and fat content of the fish.

Q: Can I freeze the gravlax after it has been cured?
A: Yes, you can freeze the gravlax after it has been cured, but the texture might change slightly after thawing. Wrap it tightly in plastic wrap to prevent freezer burn.

Final Thoughts

This Citrus-Cured Gravlax is more than just a recipe; it’s an experience. The vibrant flavors, the satisfying process, and the elegant presentation make it a perfect dish for special occasions or simply a treat for yourself. I encourage you to try this recipe and share your own culinary creations with friends and family. Serve it with a crisp white wine or a sparkling rosé for a truly memorable experience. Enjoy!

Citrus-Cured Gravlax With Lemon-Caper Cream Cheese Spread & Recipe