CITRUS-CURED SOLE GRAVLAX
WITH WHIPPED CREAM CHEESE

INGREDIENTS

For sole gravlax
(2) 1 lb sole fillets
1 cup salt
2 cup brown sugar
1 tbsp fresh ground black pepper
1/4 cup gin or aquavit
2 bunches dill, roughly chopped, stems included
1 orange, sliced into ¼” rounds

For whipped cream cheese
6 oz cream cheese, at room temperature
1/2 cup heavy cream
1/2 tbsp fresh lemon juice
1 tsp kosher salt
1/2 tsp fresh black pepper
zest of 1 lemon

INSTRUCTIONS

To prepare sole: Lay sole fillets into a nonreactive vessel such as a 2 qt Pyrex glass pan. Combine salt, sugar and pepper, and rub all over the sole. Splash the gin or aquavit. Put the dill and orange slices on one of the fillets, then set the other fillet on top. Rub any remaining salt mixture on the outside. Layer plastic wrap over the top of the fish sandwich. Cover the bundle with a plate and weigh down. Set in refrigerator.

While curing: Check every 12 hours and toss the inside and outside of the fish with the liquid that has been leaching from the fish. After 2 or 3 days, the flesh of the fish will turn opaque. At this point gently rinse off the salt mixture, dill and orange.

For cream cheese: Place cream cheese in bowl of a stand mixer. Whip until firm and has the consistency of whipped cream. With the mixer speed on low, slowly add cream, lemon zest, lemon juice, salt and pepper. Once everything is combined increase speed to high and whisk until the mixture is thick.

To serve: Thinly slice fish. Spread a dollop of whipped cream cheese on a bagel or bagel chip and top with the sole gravlax. Garnish with dill, capers or thinly sliced onions; to your liking.