The pastrami-cured gravlax can be tightly wrapped in plastic and refrigerated for up to 1 week.
One Serving 362 cal, 19 gm total fat, 3.7 gm saturated fat, 11 gm carb, 0.5 gm fiber.
Toasted brown or black bread and moutarde violette (grainy mustard with grape must) or Dijon mustard.
Smoked salmon and sparkling wine are a classic pairing, but this flavorful cure and sweet glaze demand something richer. Open a sparkling rosé, particularly one made with a fair amount of Pinot Noir.