The Minimalist's Gravlax

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

Cookbook

Author(s): Amanda Hesser

Page 418

Reviews

1 reviews, average rating 4.0 / 5

Sort: Date ↕ Rating ↕ Difficulty ↓ Cooked ↕

soupereasy

15 years ago

★ ★ ★ ★ ★ 4/5

1 found this helpful Sign in to mark helpful

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.

Report