Julia and Jacques Cooking at Home
Julia's Traditional Gravlax
Page 18
Cuisine: Scandinavian | Course Type: Appetizers
(1 review)
Tags:
Recipe Reviews
kateq from annapolis, md
The hardest part of this is waiting the four days it takes for it to be ready--and finding space for the weighted container in the frig. The next hardest part is slicing it thin enough and still achieving decently sized and uniform slices. It is totally worth the effort. We like to serve this with creme fraiche, capers, chopped onion and brioche.
Login or register to add your own review of this recipe.