Salt-cured yolk and trout gravlax toast 

blank coffee | food

click to enlarge Blank coffee | food's salt-cured yolk and trout gravlax toast. - CASEY BRADLEY GENT
  • Casey Bradley Gent
  • Blank coffee | food's salt-cured yolk and trout gravlax toast.


For trout gravlax:
1/2 tsp. black pepper
2 tbsp. salt
2 tbsp. brown sugar
1 tbsp. dried epazote
1 lb. skin-on trout fillets
Splash gin, we suggest Lee Spirits dry gin

For yolks:

1/4 c. Colorado-grown hops flowers, finely minced, or 3 hops pellets, pulverized
1 c. sea salt
1 c. sugar
4 large eggs
Sourdough or filone bread
Fresh-squeezed lemon juice, for garnish
Cracked black pepper, for garnish
Extra virgin olive oil, for garnish
Flat-leaf parsley, for garnish

click to enlarge CASEY BRADLEY GENT
  • Casey Bradley Gent


For trout gravlax:
Combine all dry ingredients. Pinbone trout fillets if necessary, then rinse and pat dry. Drizzle gin on top of fish, then rub dry mixture onto both sides of fillets. Place fillets (flesh side up) in a single layer in a non-reactive or plastic tray. Cover with plastic wrap; fillets will release some liquid. Let cure in the refrigerator 24-48 hours, depending on the size of the fillets. The trout will be fully cured when it is firm to the touch and has stopped leaching liquid. Rinse the cure off the fillets and pat dry. Remove skin by pulling apart from fillet starting at the tail. Slice into thin, diagonal slivers with a sharp knife.

For yolks:
Combine the hops, salt and sugar. Place ⅔ of the salt mixture in an airtight, half-quart container and create depressions to drop yolks into. Separate the yolks and whites, discarding the whites, then place the yolks in the depressions. Cover the yolks with the remaining mixture. Seal the container and refrigerate overnight — 12-24 hours cure time will result in a spreadable yolk, while more time will result in firmer yolks. Carefully remove each yolk and rinse under cold water, then pat dry with a paper towel and refrigerate in an airtight container.
Location Details Blank Coffee/Food
600 S. 21st St., #150
West side
Colorado Springs, CO
To assemble:
Slice and toast bread. Spread cured yolk across toast, then place gravlax on top of smeared yolk. Garnish with lemon juice, cracked black pepper, extra virgin olive oil and parsley. Serves 4.

click to enlarge CASEY BRADLEY GENT
  • Casey Bradley Gent


During blank and Bonbon Bombardier’s first dinner together, we explored the concept of what you could harvest in the high desert. From this came the idea of curing different perishable items in a unique way. Since we love the toast over here at blank, we threw it all on top of our house sourdough bread for a terrific breakfast, lunch or dinner! We suggest pairing it with a cocktail called a Penitente, inspired by the classic Last Word. However, I love using unique ingredients in cocktails and got my hands on Apricot Brandy Eau De Vie which pairs perfectly with the Key lime in the beverage. Shake together 1 oz. Peach Street Distillers Jackelope gin, 1/2 oz. Peach Street Distillers Apricot Eau De Vie, 3/4 oz. green Chartreuse, 3/4 oz. Key lime juice, then strain into a coupe glass and garnish with an edible flower for a perfect pairing.

— Submitted by blank coffee | food owner Alex Baum 
in collaboration with Bonbon Bombardier co-owner Sean Price


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