The finished product: one pound of rich, buttery, translucent Gravlax
For the past three years, if it’s Friday, I’ve been posting a recipe from Dorie Greenspan’s cookbook, Around my French Table. Cooking-the-book with colleagues from around the world, I’ve had hits, fails, wows and never agains. This week’s effort, Dilled Gravlax with Mustard Sauce, sugar-and-spice cured-salmon, may be a personal best.
Crush toasted peppercorns, white and black, and coriander seeds with a mortar & pestle
Add sea salt and sugar to the crushed seeds and mix. Poke holes in the skin side of the salmon, rub the mixture into it and top generously with fresh dill.
Gravlax is the traditional party food but it’s just as delicious a breakfast-morning-after. Reluctant to hit the highway after Christmas dinner down valley, I bartered salmon for a sleep-over with my friends, Donna and Bernie. Donna phoned Zabar’s to send some bagels. Ho! Ho! Ho!
Flip the salmon and rub mixture into the flesh (no holes).
Cover with dill.
This was a three-day process. Words cannot describe how luscious and buttery this gravlax tasted. Richness personified. Let’s have pictures tell the story………
Cover tightly with plastic wrap, weight evenly, and refridgerate for 48-72 hours. I found the combo of 3 cans of pumpkin puree, a jar of pickled okra and a pineapple, just perfect.
After 2 to 3 days, scrape the dill and mixture off the salmon, rinse quickly with cold water, dry thoroughly, and refrigerate until ready to slice.
Bernie thinly slices the salmon, cutting on the diagonal, leaving the skin behind. (Please know that Donna and I are standing closely behind giving Bernie directions!)
Bring on the bagels.
A post-Christmas feast, Gravlax with cream cheese, capers, onions and Zabar’s toasted bagels.
The Christmas Dinner table at Chez Chase
A woman’s work is never done.
The men enjoy the cocktail hour, of course.
While the women are in the kitchen, the men relax. Ahhhhh
If you’d like to make your own Gravlax, here’s Dorie’s recipe. Interested in seeing the results of other Doristas‘ efforts this week? Go, here.
HAPPY NEW YEAR from ASPEN