Graavilõhe #CranberryWeek

Welcome to Day Four of #CranberryWeek, hosted by Caroline's Cooking and A Kitchen Hoor's Adventures. We'll be sharing cranberry-inspired creations all week long in celebration of national cranberry day.

 Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration. But first, see all the other cranberry recipes being shared today:

• Apple-Ginger Cranberry Sauce from Palatable Pastime
• Broccoli Salad with Cranberries from Hezzi-D's Books and Cooks
• Cranberry Blondies from Cindy's Recipes and Writings
• Cranberry Caipirinha from Caroline’s Cooking
• Cranberry Oat Smoothie from Sew You Think You Can Cook
• Graavilõhe from Culinary Adventures with Camilla
• Roasted Shallot Cranberry Chutney from A Kitchen Hoor’s Adventures
• Warm Cranberry Spread from Family Around The Table

As I've been trying to offer savory cranberry recipes with an international bent, I decided to try my hand at a Scandinavian-inspired recipe: cranberry cured salmon. The recipe name I picked is the Estonian word for cured salmon; and they do have a tradition of using cranberries in their creation.

Ingredients

• 1/2 C coarse sea salt
• 1/2 C organic granulated sugar
• 1 t ground black pepper
• 3/4 C fresh cranberries
• 3 to 4 springs fresh dill
• 2 T red wine vinegar
• 2 pieces of wild-caught salmon, well matched in size and shape, if possible
• Also needed: plastic wrap

Procedure

In a blender or food processor, blend the fresh cranberries with 1 T vinegar to form a thick paste. Set aside.

Mix the salt, sugar, and pepper together. Spoon a third of the mixture on a piece of plastic wrap and place one of the salmon pieces on top of it, skin-side down. Put half of the remaining salt mixture on top of the salmon.

Spoon the cranberry mixture on top. Drizzle the filet with remaining vinegar. Sandwiching the fresh dill in between, fit the other piece of fish, skin-side up, on top. Use the remaining salt-sugar mixture on the top.

Wrap the salmon tightly with the plastic wrap. And place it in a glass container because it will weep through the duration of the curing process. Every twelve hours, flip the salmon. Do this for three days.

Before serving, rinse the salt-sugar off. 

Serve thin slices with crème fraîche and capers.