The Minimalist's Gravlax

From The Essential New York Times Cookbook: Classic Recipes for a New Century

Cookbook

Author(s): Amanda Hesser

Page 418

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1 reviews, average rating 4.0 / 5

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soupereasy

15 years ago

★ ★ ★ ★ ★ 4/5

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I used a small side of salmon, needless to say the thin edges and tail were more like salmon jerky.Tasty, none the less. I would say this would be an easy way to cure salmon and impress friends. If I make it again, I would use a center cut piece of salmon.

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