If you’ve been following my blog, it’s no secret to you that food photographer Amy Roth and I like to have foodie “playdates” occasionally. The resulting images are often our favorites, reflecting our simple paired-down and modern style. Preparing foods we love, styling and shooting together is a great way for us to recharge our creative batteries and try new dishes and photography ideas.
This time, we decided to go with a recipe that Amy found for gravlax (from Taste), along with some pretty toppings including quick refrigerator pickle ribbons. For those of you who have not tried it before, gravlax is “a cured, un-smoked salmon, that is very similar to lox, with one huge difference: spices” (Huffington Post, 2013). If you feel like nerd-ing out on cured salmon check out a great, simple article on it here.
Amy’s blog post about making the gravlax can be found here. She handled the salmon preparation and my contribution to the dish is a simple recipe for pickled cucumber ribbons. They take just minutes to make and because they are cut thinly with a vegetable peeler, they can be served after a short soak. I used just the tiniest amount of dill, so the flavor did not overpower the salmon. It was just right.
Quick Refrigerator Pickle Ribbons
Refrigerator Pickle Ribbons take just minutes to make and make a great accompaniment to gravlax and sandwiches.
- 3 mini cucumbers
- 1/2 cup white vinegar
- 1/2 cup water
- 1 Tbsp kosher salt
- 1 Tbsp sugar
- 1 pinch fresh dill, chopped very finely
Using a vegetable peeler, carefully slice the cucumbers lengthwise into paper-thin ribbons. Combine the rest of the ingredients. Place the cucumbers in a glass jar and pour the pickling liquid over the top. Refrigerate and allow to sit for at least a half hour prior to serving, up to 1 day.
If you can't find mini cucumbers, Lebanese cucumbers or other seedless varieties may be used as well and will make nice ribbons.
If you like salmon, give this preparation a chance. A little advance planning will make you the star of your next cocktail party or brunch! Need more appetizer ideas? Try my tuna tartare recipe or prosciutto wrapped breadsticks!