One of the most delicious brunch treats to me is a
plate of lox, with cream cheese, thinly sliced onions,
sliced tomatoes and a few capers thrown in.
Slice bagel or bialy and just assemble it in any order, it really doesn't matter.
So delicious. Must be the New Yorker in me....
This week's recipe for gravlax made me wonder if I could trust myself
to prepare it correctly. I still think in terms of "raw fish". I mentioned it to Hubby,
asking "if I leave it dressed for 72 hours it should be done, right ???".
We figured that since Tricia's husband enjoys Sushi, this can't be too bad.
Well, 72 hours passed and out came the gravlax. It looked great.
I sliced it very thin and prepared the sauce.
I was very proud of myself at this point because I tackled a recipe
I always wanted to try, but didn't have the courage to until now.
Thank you Dorie.
It was truly delicious. Since Hubby does not eat lox at all,
I sent some over to Tricia's family to enjoy.
This was simply outstanding. And it could not have been easier.
|warmed spices being crushed ~|
The biggest challenge, in fact, was getting the Progresso soup
cans acting as weights to stay in place and then find open real
estate in the Christmas week refrigerator.
|pressed for 72 hours ~|
I was a bit concerned about it "being done", but I could tell by the
dark coloring that magic had indeed happened over the last 72 hours.
I am not a big fan of lox or gravlax, but my taste testers always
enjoy it at brunch so I was delighted to try this recipe.
It was a huge hit.
In fact, my younger son devoured the entire bagel in the photo -
after adding more gravlax and sauce to make 2 opened faced sandwiches.
He said he liked how much more "fresh" it tasted than the usual lox.
My hubby tried the cream cheese version as well as the mustard
sauce and was surprised at how much he enjoyed Dorie's sauce.
Thankfully it turned out well because Nana had raised the bar
when she sent her care package over earlier in the week.
Expectations were high :)
This is a keeper and I look forward to making it for brunches
or perhaps as a wonderful appetizer with drinks.
If I can just remember to start it 3 days early......
Happy French Friday ~