- A Culinary Journey with Kfir Misnikov
Gravlax, Sweet Mustard and Dill
Your hospitality experience at the David Citadel Hotel is a fusion of tradition, luxury and elegant cuisine.
This combination is all the more significant during these days of Rosh Hashanah, when facing the stunning Old City Walls and enjoying the festive atmosphere of hope, renewal and growth.
In honor of the New Year, we are excited to present you with a celebratory booklet, containing Kiddush, blessings, and selected recipes from
The David Citadel’s Chef, Kfir Misnikov, so the hotel delicacies can melt in your mouth all year long!
Wishing you and your family a Shana Tova uMetuka, a sweet New Year!
Whole boneless salmon fillet
200g ground shatta pepper
1 Teaspoon smoking extract
2 Pieces allspice
1 Tablespoon white pepper
1Kg coarse salt
800g white sugar
Lemon zest from 1 lemon
A bunch of chopped dill
2 Crushed garlic cloves
Lemon juice squeezed from half a lemon
Salt and pepper
60g regular mustard
60g Dijon mustard
A large spoon of honey
Mix all the pickling ingredients, cover the fish with the mix and marinate for 12 hours. Rinse with tap water, and dry overnight in the refrigerator. Spread regular mustard and sprinkle with sugar and chopped dill. Mix all the sweet mustard ingredients in a bowl.
Thinly slice the marinated salmon. Spread the sweet mustard on a platter, put the gravlax slices on top, garnish with chopped chives, capers, avocado and pickled onions.