Well, it’s official, I can no longer say that I dislike cured salmon. First with Salmon & Potatoes in a Jar, and now with this week’s French Fridays with Dorie recipe, Dilled Gravlax with Mustard Sauce, Dorie has slowly won me over. Though, I have to wonder if some of my previous dislike had to do with the fact that I was uneducated about the differences between smoked salmon (still not a fan), lox, gravlax, and goodness knows what other varieties are out there.
In any case, I went into this one fully prepared to taste it and then let my husband enjoy the rest. In the end, I might have heard a complaint from him that I didn’t leave him enough:-)
Luckily for him, this recipe was a quick and easy one which I wouldn’t hesitate to make again. It also proved to be quite forgiving since I forgot about it in the fridge for 72 hours, instead of the recommended 24 to 48 hours, and it was still delicious.
Here’s wishing all of my fellow Doristas a safe and festive end to 2013. I have thoroughly enjoyed your company over the past few years and look forward to many more tasty adventures in 2014.