Julia's Traditional Gravlax

From Julia and Jacques Cooking at Home

Cookbook

Author(s): Julia Child, Jacques Pepin

Page 18

Cuisine: Scandinavian

Course: Appetizers

Reviews

1 reviews, average rating 5.0 / 5

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kateq

11 years ago

★ ★ ★ ★ ★ 5/5

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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.

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