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gravlax - worth trying to make?


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gravlax - worth trying to make?

piegirl | Jun 3, 2004 05:57 PM

I recently went to a party where another guest had brougut a side of salt cured salmon, which I think is the same as gravlax. I asked the person who made it how he did it, and he described a process that seemed like it took a fair amount of time, but was not too complicated. But then, it turns out he is a chef at Chez Panisse, so I am wondering if this type of thing should be attempted by a lay person. Since it does deal with raw fish, I wouldn't want to mess up and poison my guests.

Does anyone have any good tips about making gravlax?

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