appetizers to have on hand – gravlax

I had a busy day and could only get one small task accomplished on the road to Thanksgiving. I started curing gravlax. Once it’s finished, in 2 days, I’ll pop it in the freezer until Tuesday before Thanksgiving, when houseguests arrive, and this gravlax will be an elegant, simple appetizer to offer up with cocktails that first night.

Gravlax is delicious for appetizers, but also perfect for breakfast. Or even seductively draped over a beet salad, as I recently tasted at a thrilling Artisa Kitchen dinner.

7 thoughts on “appetizers to have on hand – gravlax”

  1. I’ll have to try it your way… our simple scandinavian recipe is just less processed: two pieces of fish, equal amounts of salt and sugar (about a cup) rubbed into both sides, whole pieces of dill between the layers, wrapped then weighted with a brick in the fridge for two days… delicous!

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