Gravlax Recipe

The traditional Scandinavian curing mixture for gravlax calls for aquavit, but Michael McCarty chooses to eliminate the alcohol so that the sweet salmon flavor comes through more clearly. Be sure to allow at least 48 hours for the salmon to cure. Gravlax makes a terrific hors d’oeuvre when served with thinly sliced, toasted brioche or other good bread. Adapted from “Welcome to Michael’s” by Michael McCarty.  Click here to see Oscar Night Cocktail Party Menu.