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A creation of Chef Pietro Vasile from Checkers Bistro.
To prepare the Peach Crisps:Place the baguette sliced on a baking sheet that is lightly coated with pan spray. Spread each slice with a thick layer of Kitchen Kettle Peach Butter. Bake at 350 degrees F for approximately 8 minutes. Set aside. To prepare the Gravlax:Clean salmon and pull bones. Coat with lemon juice and let stand for 10 minutes, then coat with the Kitchen Kettle Hickory Smoked Grilling Sauce. In a separate bowl mix the sea salt, sugar, cracked black pepper, cilantro and paprika. Place salmon skin side down on a piece of cheesecloth that is large enough to wrap the fish. Coat the top of salmon with approximately 1/4" of the mixture, getting thinner as you work towards the tail end of the fish. Completely wrap the fish with the cheesecloth. Place wrapped fish on a perforated pan or plate, and plate it on top of a baking dish or pan so that juices can drip into the bottom container. Place a 5 lb weight on top so it slowly presses the fish. Refrigerate for 2 to 3 days, depending on the size of the salmon. When the fish is cured, scrape the salmon so no mixture is left on the salmon. After the third day scrape off the salt cure and slice thin. To Prepare the Creme Fraiche:Place ingredients in a mixing bowl and whisk until blended. Place mixture into a squeeze bottle for easy application. Final Assembly:Place a slice of the gravlax on one crisp. Top with a dollop of creme fraiche. Garnish with chopped chives. Enjoy!
salmon, seafood, fish, grilling sauce, hickory, blackberry jam, entree
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Chef Pietro Vasile
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