Asian Gravlox With Chayote Caviar Salad

Recipe Ingredients

4		Lemongrass stalks
6		Kaffir lime leaves
1 cup	237ml	Shallots
1/2 cup	118ml	Peeled ginger
1/2 cup	118ml	Ground, toasted coriander
1/2 cup	118ml	Ground, toasted star anise
1/4 cup	15g / 0.5oz	Ground, toasted Szechwan peppercorns
1/2 cup	118ml	Ground, toasted fennel
1/2 cup	31g / 1.1oz	Ground, toasted white peppercorns
2 cups	474ml	Kosher salt
2 cups	396g / 13oz	Sugar
1		Side of salmon - skin off
		Chayote Caviar Salad
1 tablespoon	15ml	Minced shallots
1 tablespoon	15ml	Dijon mustard
1/2 tablespoon	7.5ml	Thin soy sauce
2 tablespoons	30ml	Lemon juice
1/2 teaspoon	2.5ml	Freshly-ground white pepper
3/4 cup	177ml	Canola or neutral oil
2		Chayote - julienned
1/8 cup	29ml	Red bell pepper brunoise
1 oz	28g	Osetra caviar
1 tablespoon	15ml	Chive batons

Recipe Instructions

In a food processor, combine first 4 ingredients until pureed. Add spices then salt and sugar. Completely coat both sides of the salmon, tightly cover and refrigerate overnight, (minimum of 16 hours).

Thoroughly rub off cure. Slice very thin on the bias.  Chayote Caviar Salad: Combine first 5 ingredients and slowly whisk in oil. Toss 3/4 of vinaigrette with chayote and peppers. Combine the rest of the vinaigrette with the caviar and chives.

Cover plate with thinly sliced gravlox. Place small amount of salad in the middle. Drizzle with vinaigrette.

Source:
"CHEF DU JOUR - (Show # DJ-9306) - from the TV FOOD NETWORK"

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