Mini Croissant Sandwich—
Alaskan Coho Salmon Gravlax, Gruyere Cheese and Micro Cilantro
By Chef Steven Tevere, Stillwater Bar and Grill, Pebble Beach, CA

Chef Participant: Cooking for Solutions Conference 2006

Serves: 14 (mini sandwiches)

Ingredients: (use organic when possible)
2 tbls. Kosher Salt
3 tbls. Brown Sugar
2 tspn. White Peppercorns (crushed)
1 bunch Cilantro (chopped)
21/2-lb. Salmon Fillets* (center-cut, skin on, pin bones removed
2 tbls. Lime Vodka (Hanger One Kaffir )
Zest of 1 Lime
14 sm. Bakery-quality Croissants
1 cup Micro Cilantro

Procedures:
1. In a small bowl, mix together salt, brown sugar and peppercorns. Chop cilantro. Lay one salmon fillet skin-side-down on a piece of plastic wrap large enough to wrap both fillets. Sprinkle fillet with one- half of each of the following: dry mix, zest, cilantro and vodka. Repeat with other fillet. Sandwich the two fillets and wrap tightly with plastic wrap.

2. Place salmon on a plate and weigh it down with a one pan weight. Let salmon cure for 36 hours. After 36 hours, scrape all remaining salt and herbs from salmon and refrigerate until ready to serve.

To Serve:
Cut croissants in half. Place 1 ounce of thinly-sliced gravlax on the bottom half of a croissant. Finish with 1 slice of gruyere, a pinch of micro cilantro, and top of croissant.

*Seafood Watch recommends wild-caught salmon from Alaska, certified by the Marine Stewardship Council.