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Home Cooking

gravlax

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Home Cooking 4

gravlax

Pat Darnell | Dec 16, 2004 11:21 PM

I decided to make some home-cured gravlax. I saw some nice, reasonably priced salmon last week and used a recipe from the joint Julia Childs-Jacques Pepin cookbook. It was very easy, and now here I am with an overabundance of really nice gravlax. Now what? I sliced it all thinly and froze some, but I have the equivalent volume of about 4 cups worth in my refrigerator. Other than eating it on crackers with my evening martini, what should I do with all of this? The total cost of the whole thing is less than $15 and was pretty easy to do. How will the frozen stuff be?

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