I hope that you all had a merry Christmas! For our last French Friday with Dorie this year, our recipe is Dilled Gravlax with Mustard Sauce. Gravlax is sweet and salty cured salmon. In this case, we used salt, pepper and sugar, herbed up with dill, to cure the salmon. It takes about 3 days, so don't consider doing this one for a quick dinner.
The end result with the mustard sauce is delicious. I wasn't overjoyed by the pumpernickel I served it on, so I finished off the gravlax by itself with the sauce. I think this is one of my favourite ways to eat salmon yet. I was also stoked because I had just bought a new filleting knife, so I could cut the gravlax into neat slices instead of mangling it.
To see what the other Doristas thought of this gravlax, visit the LYL section of the website.
Happy New Year to all!
28 comments:
Ah lucky you with the new knife! We didn't quite have a sharp enough knife but we made do! Yours looks lovely - and mine got rave reviews too! Happy New Year!!
Happy New Year Mardi!
It looks tasty!
This one was a surprising hit at Christmas dinner. Whew!
Happy New Year!
Your gravlax looks spectacular!!! I think I need a filleting knife, too :) Hope you had a terrific Christmas!
Ooh, I'm jealous of your filet knife. Our knifes are typically very sharp but we still found this one quite tricky to slice nicely. Luckily it was tasty either way. And I agree that I also liked this better on its own, without the bread. Or maybe I just needed to slice my bread much thinner, because the thick slices which I had seemed to dominate the fish.
Love that portion and the color! Great results! Happy New Year!!
Beautiful looking gravlax! So glad you enjoyed it! Mine is curing in the fridge right now…I will be posting a French Saturday this week! Hope you had a lovely Christmas, Gaye…Wishing you a marvelous New Year!
Glad your new knife served you well! Your fish is lovely! We ate ours on crackers for appetizer and then on bagels for breakfast. So delicious!
P.S. Happy New Year!
Your gravlax makes a lovely picture! I skipped this one as I knew we wouldn't enjoy it. Glad it was a hit for you. Happy New Year!
Nothing like a fine sharp instrument. Come by my house and I'll show you how to take the corks off of Champagne bottle with it. Happy New Year.
Very happy I had a great knife as well! Happy New Year! I'll be making this one again and again in 2014.
Wishing you a happy and healthy New Year. Your gravlax turned out beautiful and so appetizing. I really enjoyed this recipe, quite easy really.
Happy New Year Cher!
Happy New Yeat Em!
I did thanks Liz - hope you did too.
I agree that thin bread was the go - I should have toasted the pumpernickel.
You too Kathy.
Happy New Year Betsy!
Happy New Year Guyla
Happy New Year Diane.
Happy New Year Trevor!
You too Nana.
Oh, Gaye, I had a new knife also (Chef's) so I really thought it was quite the deal when we sliced the gravlax so expertly. I loved making this - the whole process. Didn't make the mustard sauce because I ate it for breakfast with bagels, cream cheese, capers and onions. Must try the sauce next time. I will make this again. Happy New Year. You will jump into 2014 first - I'll be watching as Sydney goes crazy at your midnight and thinking of you. xoxo
Yours looks perfect…glad you enjoyed it! I will be ringing in the New Year with mine! We really enjoyed this one too!
If you ever make this again…serve it with bagels and cream cheese….wonderful!
Happy New Year, Gaye!
Well done- it looks perfect !! And now I totally want t filleting knife :) Cutting it well, to do justice to this lovely salmon, was the trickiest part I had. I had some pumpernickel as well but the pumpernickel bagels went over much better with the family. Go figure. (actually probably relates to the fact that I did not cut the gravlax too thinly.....) Happy New Year ~
Happy New Year Cakelaw! The mustard sauce sounds divine and perfect for the salmon! :D
Beautiful! I loved the mustard sauce - next time I make it I'm serving with Latkes. How fun to try your new knife out on this. Happy New Year!
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