Dispatches from a restless Floridian ... food, travel, books, rum, peninsular insanity.
Wednesday, December 21, 2011
The Drinking Chef Does Gravlax for Christmas
I'm liking me this gravlax that just went into the refrigerator for 72 hours of curing so it can be splendid for Christmas Day. Slice it thin, add bagel and capers, maybe a bit of lemon, and you will fight until the death anyone who tries to take it away from you.
The recipe, from Saveur, called for a healthy splash of Aquavit along with the dill, salt, sugar, fennel seeds and caraway seeds.
What's good for the salmon is good for the chef. Cheers all!