What’s To Eat: Gravlax
Gravlax are dead simple to make. You cure salmon (or bluefish or whatever fish you like) in salt and sugar and some kind of flavoring for 24 or 36 hours. For this particular batch I used a citrus-based recipe from Ruhlman’s Twenty, a cookbook which I love to read, cook from, and refer back to to re-learn some technique or another. I plan to write a review on this in a future post.
Slice it thin, eat it up. Tasty, tasty.