Cured Salmon Morsels (210): Jacques Pepin
- Published on Oct 1, 2008
- Minute recipe from Jacques Pepin: More Fast Food My Way. Gravlax is one of my favorite hors d'oeuvres, and I usually present it on buttered bread or cucumber slices. One day when I was slicing salmon, I decided to cut some of it into small cubes, quickly cure them, and serve them on toothpicks. These only take a minute to prepare. The fresher the salmon, the more outstanding the finished morsels.
- Howto & Style