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Thursday, September 08, 2005



I'm with you on the dislike of dill - I don't mind it in certain preparations, but more often than not I find it overpowers dishes. I love gravlax, especially with a bit of crème fraiche and a little blini. I love the colour and what I can tell of the texture of yours; it looks perfectly luscious. I hope to try it sometime soon.


Tara, yes I too love gravlax with blini, especially if they're made from corn flour and include a little fresh corn in them! Please report back if you try the recipe.


I don't like dill either! Yuck. So glad to have found someone who feels the same way, and a recipe for gravlax that doesn't involve coating it with that odd, feathery stuff. Just the other day, I saw a big, vibrant pile of wild salmon at Whole Foods here in New York - this could be just the right recipe for that lovely fresh fish. Thanks!


Brett if ever you're in Toronto, I'll send you to my favourite bistro - they serve "salmon gravlax cured in-house, served on cornmeal and tarragon blinis with grilled fennel, corn & avocado relish". It sounds terribly up your alley.


Luisa, I'm glad to hear you can find wild salmon in NY now...just out of curiosity, which Whole Foods do you go to--the one in Union Square (I've been to often) or the enormous new one in Columbus Circle?

Tara, some day I hope to make it to Toronto and when I do I'd love to visit that bistro. The chef seems to know what he/she is doing!


Hmmm. This might be a good place to use the tops of my bulb fennel. I always hate to throw it away, but never seem to use it either. I haven't made gravlax in ages, so maybe it's time to try it with fennel, if I can get some good salmon. Great post.


I like dill, but I like lemongrass more. Thanks for the excellent tutorial and recipe.


I actually alternate between the one in Union Square and the one in Chelsea (7th Avenue and 24th Street). I lived on the Upper West Side until last fall, so the one at Columbus Circle was "mine" for a little while...


I seem to recall making gravlax was everyones (meaning all the chefs) favorite demonstration at cooking school. I forgot how easy it is, and how much I like it. Thanks for jolting my memory!


Thank you for the recipe on gravlax. I have a small group of patrons for our owner-made gravlax and I always had the impression that it was cured using bourbon. I associated it with the way ceviche is prepared (we call the process in the Philippines "kinilaw").
During next year's fishing season, I will try out your recipe on the first spring salmon.

Piedro Molinero

Thank you for this great recipe for gravlax. I never did it myself but recently I was talking to someone about it and tought about trying it once. Now I have found a great step-by-step description on how to do it. :)

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