Salmon Gravlax with Creme Fraiche (video)

Chef Annie Cuggino of Veritable Quandary, demonstrates how to turn simple ingredients into an incredibly tasty salmon salad dish.

The complete recipe from this demonstration is provided below:

Salmon Gravlax and Creme Fraiche Recipes

courtesy of Annie Cuggino of Veritable Quandary

Ingredients: (creme fraiche)
1 quart of heavy cream

(makes 1 quart)

  1. heat heavy cream to 90 degrees
  2. remove from heat and stir in 1 TB buttermilk
  3. leave at room temperature for 24-48 hours, or until thickened

Ingredients (Gravlax)

  • 1 side of Salmon approx 4lb. Bones removed skin on.
  • 1 lb Brown sugar
  • 1/2 lb     Kosher Salt
  • 1/4 c     whole black peppercorns
  • 1/2 c     fennel fronds minced
  • zest of 3 lemons & 3 limes


  1. mix all together.


  • 1 1/2 oz Absolute Citron

Final Instructions:

  1. splash the side of salmon with the absolute citron
  2. pack the salmon in the salt/sugar mixture
  3. wrap in cheesecloth
  4. weight it down lightly
  5. refrigerate for 24 hours
  6. rinse cure off with cold water
  7. pat dry.


  1. June Seid says

    Such concise and clear instruction;the end product breathtakingly beautifully executed!
    More please!

  2. evie cuggino says

    Wow!! I am so impressed! The dish is so beautiful,a work of art!Chef Annie Cuggino did an amazing presentation!I would love to see her prepare more amazing dishes!

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