- Salmon Fillets (Essential for making Gravlax Tartare)
- Potato Flakes or Chips (For crisping the potatoes as per tartare style)
- Knife Set (Sushi Knives) (Ideal for preparing sushi-grade salmon and ensuring precise cuts on delicate ingredients)
- Citrus Press (Useful for zest or juice from citrus, which might complement the dish in some recipes but not directly specified here)
- Plate/Dish Set (Small) (For serving the tartare elegantly)
- Microplane Grater (Handy for grating lemon or other garnishes' zest)
- Sushi Mats (While primarily used for sushi rolling, they can also be helpful in presenting and handling raw fish neatly)
- Jar with Seal (Airtight) (To marinate salmon if required by the gravlax preparation method or to store finished dish properly)
- Garnishing Herbs (Fresh dill could complement this recipe, enhancing its aroma and presentation)
- Serving Spoons/Chopsticks Set (if serving with rice) (Though not directly mentioned, traditional sushi service often includes these for convenience)
- Microwave-Safe Bowl (Potentially useful for reheating or preparing components if the recipe requires any such step that might be more conveniently done on Amazon's microwave-safe options)
1 tablespoon juniper berries, chopped
2 teaspoons dried dill
3 tablespoons sugar
4 tablespoons kosher salt (if you only have table salt, 3 tablespoons plus 1 teaspoon would be the correct equivalent)
5 ounces center-cut fresh salmon, skinned, pin-boned, and cut into tiny dice
2 tablespoons Gravlax Cure
1 teaspoon extra-virgin olive oil
1 tablespoon snipped chives
1/8 teaspoon grated orange zest
1/8 teaspoon freshly ground black pepper
1 bunch dill, minced, for decoration
10 small round potatoes (red or white), cut into 1/8-inch circular slices (discarding rounded ends)
1/2 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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