- Pat Darnell
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?
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.
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!
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.