Sockeye Salmon Gravlax with Pickled Mushrooms & Fromage Blanc

( From Seth Caswell/ Chef & Owner Emmer & Rye )

Ingredients

Sockeye Salmon Gravlax

2          cups    kosher salt

½        cup      sugar

2          Tbsp    black peppercorns

½        Tbsp    fennel seed

½        cup      chopped fresh dill

1           side     sockeye salmon, pin bones removed (approx. 3-4 lb)

2          lb         wild mushrooms (chanterelle, lobster, porcini, any fresh mushroom)

2          cups    white wine vinegar

1 ½      cup      water

1           Tbsp    salt

1           sprig    rosemary

3          ea        black peppercorns

4          ea        bay leaves

1           ea        small onion

1           ea        garlic clove

4          Tbsp    fromage blanc (or substitute goat cheese)

½        ea        fresh baguette

salt and pepper to taste

Directions:

1.  Make the gravlax:  Combine the salt, peppercorns, sugar, dill, and fennel seed in a bowl.  Place salmon on top of a piece of plastic wrap larger than the salmon filet. Place salmon, skin side down, in the center of the plastic wrap and spoon the salt mixture over the top and sides of the fish.  Use your fingers to spread the mixture evenly and press down on the surface.  Fold the plastic wrap tightly around the salmon making sure to secure the ends.  Place salmon in a large baking dish and then place a smaller baking dish directly on top of the fish.  Weight the baking dish down with large cans or clean bricks and place in the refrigerator for 24 hours.  Remove the salmon from the refrigerator and carefully unwrap the salmon.  Rinse the salmon well and pat dry.  Wrap in clean plastic wrap until ready to serve.
2. Pickle the Mushrooms:  Clean and then slice all of the mushrooms to the same ¼” thickness.  Combine the vinegar, water, salt, rosemary, peppercorn, bay leaves, onion and garlic and bring to a boil for 15 minutes.  Add the mushrooms and simmer for 12 minutes.  Strain the liquid and cool the liquid and the mushrooms separately.  When the liquid and the mushrooms are completely cooled, combine and be sure that the mushrooms are covered.  This will last for 3-4 weeks in the refrigerator.
3.  Assemble the dish:  Unwrap the salmon and slice very thinly horizontally across the length of the salmon.  Cut 8 nice slices.  Slice the baguette into eight ½”-thick slices and toast for one minute.  Spread ½ Tbsp of fromage blanc on each piece of baguette and then top with the sliced salmon. Finish with the drained pickled mushrooms, and lightly season with good extra virgin olive oil,  sea salt and freshly ground black pepper. Enjoy!