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Salmon appetizer | Jacques Pépin Cooking At Home | KQED

November 20, 2022
in Appetizers
49



Jacques Pépin shares another no-fuss appetizer idea for your next dinner party. To make this gravlax plate, cut 1 – 2 oz of salmon …

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Comments 49

  1. MKitchen says:
    10 months ago

    Gravlax is really good I make it myself so etimes and its really easy to do.. grawlax means salt cured salmon in swedish/norwegian

    Reply
  2. CeeCee says:
    10 months ago

    So not to sound like a dodo, but is the salmon raw at first and it cures in the fridge with the salt and pepper?

    Reply
  3. KOHO Warren says:
    10 months ago

    Add a splash of green marine on the salmon

    Reply
  4. Malgorzata Lukaszuk says:
    10 months ago

    Tagliare a fette filetto di salmone,sale,pepe, ulozyc na talerzu
    Coprire con un foglio trasparente,docisnac talerzykiem
    Lasciare marinare 6 ore,
    Tagliare la cipolla sa strisce, ulozyc na rybie,dodac szczypiorek, posiekanã basylię ,capperi, un'goccio d'olio extravergine,pietruszka , polozyc d spicchio di limes i gotove

    Reply
  5. Tyler K Fisher says:
    10 months ago

    Excellent

    Reply
  6. Gina Lefranc says:
    10 months ago

    I think that I learn something watching every "Jacques" video.

    Reply
  7. PJ Pororo says:
    10 months ago

    Thank you Chef Pepin, simple and yet on point.

    Reply
  8. staalmannen says:
    10 months ago

    ❣️🤗👍

    Reply
  9. samlem says:
    10 months ago

    He makes me love food more.

    Reply
  10. mosin9105 says:
    10 months ago

    Beautiful

    Reply
  11. oo hardivy says:
    10 months ago

    Tragic, raw onions, raw un cured salmon, oh dear. Call the doctor.

    Reply
  12. Nick Neff says:
    10 months ago

    looks amazing as always. my only concern is when I use olive oil like these pros do, it overpowers my dish no matter what it is.. and I just taste a bunch of olive oil

    Reply
  13. FollowTheJohn says:
    10 months ago

    I love you Jacques.

    Reply
  14. Tom Sobieski says:
    10 months ago

    Not even close

    Reply
  15. tietscho says:
    10 months ago

    ‚One of the best things we do in the first world‘ xD

    Reply
  16. Paul Solon says:
    10 months ago

    Great chef

    But not here, no onion for a better taste

    Fresh fish does not need lemon or lime

    Reply
  17. vonpfrentsch says:
    10 months ago

    So, you take salmon for graved lax? How witty! What do you think lax (in fact lachs) means?

    Reply
  18. Nik Taylor says:
    10 months ago

    Say it don’t spray it

    Reply
  19. prostreetpetess says:
    10 months ago

    Does anyone know if he’s using raw salmon or smoked salmon?

    Reply
  20. Friends of The Amazon Jungle says:
    10 months ago

    Wow simple easy thing to do ❤️💪👍✌️🙏 Greetings from the Northern Peruvian Amazon Jungle 🌴🌴🌴

    Reply
  21. Nate Dog says:
    10 months ago

    I’ve watched so many of these … always pick up a useful tip. Cutting the lime in that way is a smart and simple way to do it. Wonderful!

    Reply
  22. Anderson Anderson says:
    10 months ago

    So basically a deconstructed low card bagel with lox?

    Reply
  23. paul dow says:
    10 months ago

    What white wine would you recommend !

    Reply
  24. irk hayner says:
    10 months ago

    I love the old man, but I'm far from certain that this technique will kill the parasites in salmon that are so ubiquitous these days.

    Reply
  25. dojufitz says:
    10 months ago

    Wow…. I will make it just like this.

    I love Gravlax.

    Reply
  26. Eric G says:
    10 months ago

    I can imagine the guests’ surprise to have spent time with the host over sherry and nibbles in the living room only to sit down at the dinner table with this gorgeous starter appearing out of thin air. C’est à côté de la sorcellerie!

    Reply
  27. Darlene Clarke says:
    10 months ago

    was the salmon raw and brimmed on the plate

    Reply
  28. Nat says:
    10 months ago

    What kind of knife he uses?

    Reply
  29. DJ BenjE says:
    10 months ago

    Is he using smoked salmon or raw salmon? He should remind the viewers to only buy sushi/sashimi-grade salmon (which is quite expensive).

    You should not eat 'regular' salmon raw. It was all kinds of germs, parasites, etc. I've seen small worms crawling out of a salmon filet.

    Reply
  30. steven bellusci says:
    10 months ago

    Looks delicious so inviting thank you Jacques ♥️♥️

    Reply
  31. John Smith says:
    10 months ago

    Raw fish,yuk

    Reply
  32. Jeff Cote says:
    10 months ago

    Would you serve this with crusty bread? Crackers? Other?

    Reply
  33. Magdalena Avila says:
    10 months ago

    The lime tip: genius!

    Reply
  34. poptacular6625 says:
    10 months ago

    Can someone comment on what "fresh salmon" means? Is this sashimi grade? I want to understand what to ask for at the seafood counter.

    Also, does curing it reduce any risk of infection?

    Reply
  35. DJ W says:
    10 months ago

    I have watched so many of his shows in the last few weeks… And he mentions his wife frequently. I do hope his friends and Claudine, his daughter are helping him recover from her loss. They were obviously very happy together

    Reply
  36. Brian Mccarthy says:
    10 months ago

    Been watching & lovin' for decades. Time goes on. Nice hearing the "bon appetit" homage.

    Reply
  37. Judy Manning says:
    10 months ago

    Thank you I will try this. Yum ❤

    Reply
  38. Michael Plesch says:
    10 months ago

    Chef, can smoked salmon be substituted? Lox?

    Reply
  39. maremacd says:
    10 months ago

    I was really hoping he would cook that salmon.

    Reply
  40. Rocco Continenza says:
    10 months ago

    So it’s raw or smoked ?

    Reply
  41. HankC9174 says:
    10 months ago

    he is a great explainer not only how but also why

    Reply
  42. MarkusT says:
    10 months ago

    Fabulous! and i dont even like salmon that much, but will try this.

    Reply
  43. Jessica Grace says:
    10 months ago

    Yummy 🤤

    Reply
  44. 5argeTech / says:
    10 months ago

    So sorry to hear about your wife passing sir. She and my mom died in the same month. My mother passed on December 28th 2020. May they both rest in peace♥️♥️♥️♥️

    Reply
  45. Graham Bouthillier says:
    10 months ago

    knife skills

    Reply
  46. Be c says:
    10 months ago

    Propre

    Reply
  47. Gunnar Mykland says:
    10 months ago

    Looks delicious. Wish I could eat that plate right now

    Reply
  48. Tappychef says:
    10 months ago

    You made me a better baker & chef, Jacques!!😘🙋‍♀️💖

    Reply
  49. Joseph Liang says:
    10 months ago

    👏👍👏👍

    Reply

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