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Ba93f278 9495 4c2a 8f34 0aea2052fe95  2016 04 13 23 59 40
hammahtime
hammahtime

super simple gravlax. combine brown sugar, white sugar and salt with anise, fennel seeds, and peppercorn. pack a filet of wild salmon in your salt and sugar and drizzle with a generous portion of Pernod. cover with fresh dill and fennel fronds and wrap tightly with plastic wrap. refrigerate for at least 3 days, turning the fish periodically. slice thin and with lemon, capers, red onion, and cucumber. or caviar. because caviar. and bubbles, but I'm sure that goes without saying.