Gravlax from The Food of Campanile: Recipes from the Famed Los Angeles Restaurant (page 38) by Mark Peel and Nancy Silverton
- salmon fillets
- shallots
- rye bread
- crème fraîche
- dill
-
EYB Comments
Requires 3 days to prepare. Can substitute pumpernickel bread for rye bread, and sour cream for crème fraîche.
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Mustard for gravlax; Potato galette
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.