- 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
- Mix all the ingredients together in a small bowl. You can make the cure in advance and it will keep, stored in an airtight jar out of the sunlight, for up to 6 months.
- In a medium bowl, mix the salmon with 2 tablespoons of the Gravlax Cure and then add the olive oil, snipped chives, orange zest, and pepper. Cover and refrigerate overnight, or for at least 6 hours. Serve topped with a scattering of freshly minced dill on a Crisp Potato Slice or an English cucumber slice.
- Strew some more minced dill on the plate or tray that you're using to pass the hors d'oeuvres — then the Crisp Potato Slices won't skid around and the cucumber will be easier to pick up.
- Position a rack in the top third of the oven and preheat to 350°F.
- Arrange the potatoes in a single layer on a baking sheet; brush each slice with oil, then turn them and brush the other side. Sprinkle with salt and pepper and bake for 10 minutes, then turn slices and bake for another 5 minutes. Remove all crisp slices with a spatula and continue cooking any slices that look like they need more time. Cool on a rack, then use immediately or store in an airtight container for up to 2 days.