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Pat Darnell Dec 16, 2004 11:21 PM

I decided to make some home-cured gravlax. I saw some nice, reasonably priced salmon last week and used a recipe from the joint Julia Childs-Jacques Pepin cookbook. It was very easy, and now here I am with an overabundance of really nice gravlax. Now what? I sliced it all thinly and froze some, but I have the equivalent volume of about 4 cups worth in my refrigerator. Other than eating it on crackers with my evening martini, what should I do with all of this? The total cost of the whole thing is less than $15 and was pretty easy to do. How will the frozen stuff be?

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  1. c
    cowgirlinthesand RE: Pat Darnell Dec 17, 2004 03:52 AM

    Your gravlax sounds like it came out great. It's nice in pasta with linguini, scallions, a little cream - maybe some herbs. Add it at the last minute so it's not cooked to death and overly salty.

    You can also do a spread with goat cheese or cream cheese and dill or scallions that's great on bagels or toast.

    Play around - it will love other mild fish - scallops and shrimp too.

    1. t
      texasmensch RE: Pat Darnell Dec 17, 2004 10:08 AM

      I would eat it on a bagel or dice it and throw it in with onions to make scrambled eggs.

      Could you post the recipe? I'm very interested.

      1 Reply
      1. re: texasmensch
        Pat Darnell RE: texasmensch Dec 18, 2004 06:07 PM

        Start with a salmon filet, 2.5-3 lbs. I used skinless, but the recipe calls for leaving the skin on. Cut it in half so you have 2 pieces the same size which you will eventually sandwich together, skin side out. Mix 1.5 Tbsp. salt with 2.25 tsp. sugar. Sprinkle this over the flesh of both pieces. Drizzle 4 Tbsp. cognac over that. Place fresh dill sprigs on one piece (about 1 cup packed) and put the second piece on top, skin sides out. Place this in a glass baking pan, cover with plastic wrap and place a pan on top of that, weighted down to kind of press the fish. Turn over once a day for 4 days, rewrapping and reweighting each time. After that it's ready to slice. That's it!

      2. p
        petradish RE: Pat Darnell Dec 17, 2004 10:52 AM

        arrange on buttered brown bread with a dab of mustard sauce & a squirt of lemon. a chilled pickled cucumber salad on the side is nice and a shot of aquavit wouldn't hurt either.

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