Jacques Pépin: Salmon Gravlax

Chef Jacques Pépin and his daughter Claudine demonstrate an easy 10-minute cured salmon.

Chef Jacques Pépin and his daughter Claudine demonstrate an easy 10-minute cured salmon at the 2007 Food & Wine Classic in Aspen

Read the transcript of this video
[MUSIC] And I'm going to cure a salmon, takes about ten minutes to cure that salmon. We have kosher type salt here. Pepper, sugar I have brown sugar here. Okay we put a little bit of that on the bottom and I'm gonna slice the salmon and give it to you. You see I do that at home sometime a piece of salmon that you just slice like this. And, that's it. You can arrange your plate [UNKNOWN] if you are four guests. You know, you serve one slice of two like that per person and You know, you arrange your plate with the seasoning on top, the salt, pepper, and this is cured in about ten minutes. The time that it takes for the salt to melt, and it's very good, very easy to do. And you have one of those slices of salmon, which is about an ounce, maybe an ounce and a half. Okay, we add a bit of the seasoning on top, and that's it. This is cured enough, nice salmon. I have sour cream over here. I'm gonna put horseradish in it. So here are some black pepper. Two black pepper, sour cream, horseradish [SOUND] I put on my pizza here. You can do small pizza. Larger one you can cut them in pieces, great hor d'oeuvres. Okay, we put the, The cured salmon on top of this. I'll put some capers, couple of black olives in it, and I need more basil. So a little bit of red onion. Little bit of the finally red onion for the pizza there. You see the $100 dollar that Mario Batali [LAUGH] I'd say so. [APPLAUSE] [MUSIC]
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Jacques Pépin: Salmon Gravlax


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