Baguettes griddled in butter are topped with an earthy beet ricotta, followed by layers of thinly sliced cucumbers and citrus cured sockeye salmon. The whole thing is finished with fresh dill and lemon zest. The gravlax and ricotta can be made in advance, so plating happens quick.
Cured sockeye can be made a few days in advance- be sure to use a nice piece of line caught salmon.
1 large beet (leaves removed- not peeled)
1 C ricotta
Preheat oven to 400°F. Line a small sheet pan with foil. Pour a curcular layer of kosher salt onto the foil- a little bit larger than your beet. Place your beet directly on salt. Using another piece of foil, cover the sheet tray. Place in oven, and roast for about 40 minutes, or until beet is tender. Once beet has cooled enough to handle, peel and roughly chop. Add roasted beet and ricotta to blender or food processor and mix. Continue blending until beet is incorporated, and only a few small pieces of beet are visible. Season with salt and pepper to taste.
Citrus Cured Gravlax & Beet Ricotta Toast Assembly
1 fresh demi baguette: sliced in half lengthwise, and in half vertically for a total of 4 pieces
1 T unsalted butter
citrus cured gravlax
1 small cucumber, thinly sliced
lemon for zest
Melt butter in a cast iron pan over medium heat. Add all pieces of the baguette, cut side down. Toast bread until golden brown, remove from pan and season bread with salt and pepper; set aside. Spread a layer of beet ricotta on each toast. Top each with a few slices of cucumber, then a few slices of cured sockeye. Finish toasts with sprigs of dill, lemon zest, flake salt, and cracked black pepper.
cocktail: Orange Fennel Sangria
beer: Pale ales have a stable malt background that contrasts nicely with the brightness of the citrus oils. The hops will elevate the soft heat from the smoked paprika in the cure, and the earthiness from the beets the ricotta. Some beers to look for: Half Acre Daisy Cutter, Maine Beer A Tiny Beautiful Something, Sierra Nevada Pale Ale.