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.
Happy New Year, Rose!
There was some fear about this in our house after the salmon in a jar fiasco, but this one was a winner. (Ours sat in the fridge for three days as well… Maybe that was the secret?)
Looking forward to the year ahead!
Glad you’ve become a cured salmon fan…I’ve even converted Bill! Happy New Year, Rose! I look forward to cooking with you over the coming year 🙂
Happy New Year Rose!! Received your awesome card this week!
And yes, this was easily put together and I will make it again – in a bigger portion next time, soon!
Happy New Year Rose 🙂 Glad you enjoyed this one!
Happy New Year Rosa! This salmon was definitely a winner.
I’m so glad you’re now in “Camp Cured Salmon”. It’s so delicious!!! I’ve enjoyed cooking along with you for yet another year. Looking forward to the one ahead. Happy New Year, Rose!
Happy New Year Roses…I really liked the texture of the gravlax compared to other cured salmon. I cured mine for 3 days it wasn’t ready in 2. It could probably cure for a week and be fine. Happy New Year.
I was always a cured salmon lover although I still have not made the jarred version. But I never ever considered making this one at home but now that I know how… its a lock for New Years, that is for sure.
A perfect recipe for a year full of surprise recipes. Everyone seems to agree on this one.
Happy New Year, Rose, and looking forward to cooking with you in 2014.
Happy New Year, Rose!! This one was a definite winner in our house, too! I happen to really enjoy gravlax. Yours looks perfectly wonderful!! Looking forward to another great year of cooking together with French Fridays! See you in the New Year!
I would appreciate it if you would Post a primer on smoked, lox, gravlox, wild, farm-raised, etc. etc. etc. – all about salmon. For a fish, it sure has many different disguises. While the preparation was easy – 24, 48, 72 hours, who cares, I was worried about the parasites and poisoning my friends. They are still breathing so all is well. I didn’t particularly liked the salmon-in-a-jar but loved this. Am glad you are a salmon convert, sorta. You’re be into 2014 before most of your Dorista colleagues will. Happy New Year 2014. I also enjoy cooking with you and, of course, all our Dorista buddies.
Lovely, lovely results and so glad to know that Dorie has “won you over”. That is part of the fun of this cooking experience, no ? For me and my dislike of uncooked fish…the fact that I could taste it and like it was a huge plus. I also went in thinking I was not going to make it this far. But like my husband and his single malt scotch….if they like it better I am happy to let them devour it 🙂 I have to tell you that I loved seeing the photo of you and your hubby that was included on your holiday card. It is so nice to finally put a “face” to the blog 🙂 Nana and I look forward to someday meeting up in person but in the meantime will enjoy looking for you on the web each Friday. Happy 2014 !
I need to force myself to make this soon. I’m not a convert yet, but I also totally bungled the salmon in a jar recipe. Your conversion gives me hope! 🙂
Happy New Year! I agree, Dorie has won us over also, and we are still not fans of smoked salmon. Looking forward to another of year of FFWD and reading all your cooking adventures.