|FFWD ~ Dilled Gravlax with Mustard Sauce|
I thought this was a perfect pick for the holiday season. I would have loved to have it done for Friday. However, with all my holiday company, Saturday was the best I could do. If I planned better, I could have served this wonderful appetizer for Christmas Eve. Instead, we will be enjoying it to welcome in the New Year!
|Delicious and elegant…a perfect appetizer for the holidays!|
The best thing about this dish is, it makes itself as it cures. Prepare the gravlax at least two days in advance. The mustard sauce can also be prepared ahead of time. When it’s time to serve, all you have to do is assemble! Now it’s time to serve….Gravlax, Champagne and a toast to the New Year! Wishing you all the best in 2014! Happy New Year everyone!!
This recipe can be found in Dorie Greenspan’s cookbook “Around My French Table” or at Epicurious where it was published back in 2004 in Bon Appetit!
|Rub the salmon with the spices and cover with chopped dill|
|Cover with plastic wrap and weight down….refrigerate for 48 hours|
|When ready…scrape off the seasonings and dill…rinse and pat dry with paper towels|
|Slice thinly on the diagonal|
|Happy New Year Everyone!!|