Gravlax of Salmon

By Andrew Zimmern Posted May 20, 2013
Gravlax of Salmon

Photo © Stephanie Meyer

I adore curing, pickling and fermenting foods. However, most cured fish recipes like gravlax are tricky because they require weighting down the fish to expel moisture. For me, that ruins the texture. My stellar version uses salt and sugar to draw out the liquid from the fish, so the texture and flavor is superb. This gravlax works equally well on bagels or toasted and buttered brioche; as a sliced, plated appetizer; cubed and toothpicked as hors d’oeuvres, or however you like to use herb-cured fish. With all the fresh wild salmon coming into the market this month, there’s no better time to make this dish. SEE RECIPE »

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