Wild Hibiscus Flower Salt Cured Gave lox with Tarragon Blini

October 16, 2014 00:04
 Recipe & Image Courtisy of: Executive Chef, Randy Buck, Hotel Monteleone, New Orleans
Serves 16

Gave lox with Hibiscus Cured Salt


1 sides Fresh Salmon (deboned, skin on)

¼ cup Wild Hibiscus Flower Pyramid Salt Flakes

¼ Sugar

¼ cup White Peppercorns

3 bunches of Fresh Dill

¼ cup Wild Hibiscus Flower Syrup


On medium cookie sheet large enough to hold salmon sides, cover with plastic wrap. Place one side, skin side down on plastic wrap. Mix sugar, Hibiscus salt and peppercorns. Spread one half of this mixture evenly over the top of salmon. Lay fresh dill over this mixture. Pour the Hibiscus Syrup over the dill and fold in half. Cover with plastic wrap. Place a few plates on top of salmon to weigh down. Place in refrigerator for 24 hours. Take filet from wrapping. Scrape away dill and salt cure mix.

Repeat procedure using the other half of the mixture and refrigerate for an additional 24 hours. Scrape away dill and salt cure mix. Slice thinly on a bias.

Wild Hibiscus Flower Pyramid Salt Flakes Cured Gave lox Cream Cheese


18 slices Hibiscus Salt Cured Gave lox

1 cup of cream cheese (soften at room temperature)


Place all ingredients in a food processor and pulse at medium speed for one minute or until well blended.

Tarragon Blini


1/3 cup buckwheat flour

2/3 cup all-purpose flour

1/2 teaspoon baking powder

3/4 teaspoon kosher salt

3/4 cup plus 2 tablespoons milk

1 extra-large egg

1/4 pound (1 stick) unsalted butter, clarified, divided

1 teaspoon of finely chopped tarragon

Fresh dill sprig, for garnish


Combine both flours, baking powder, and salt in a bowl. In a separate bowl, whisk together the milk, egg, chopped tarragon, and 1 tablespoon of the clarified butter, then whisk into the flour mixture. Heat 1 tablespoon of the clarified butter in a medium sauté pan and drop the batter into the hot skillet, 1 tablespoon at a time. Cook over medium-low heat until bubbles form on the top side of the blini, about 2 minutes. Flip and cook for 1 more minute, or until brown. Repeat with the remaining batter. (I clean the hot pan with a dry paper towel between batches.) Set aside.

To serve

Top the blini with dollop of salmon cream cheese, and add a thin one inch piece of rolled salmon gave lox. Garnish with a sprig of dill. You may also roll the sprig of dill inside the salmon roll.

Wild Hibiscus Flower Salt Cured Gave Lox with Tarragon Blini