Salmon appetizer | Jacques Pépin Cooking At Home | KQED

Jacques Pépin shares another no-fuss appetizer idea for your next dinner party. To make this gravlax plate, cut 1 - 2 oz of salmon into thin slices. Sprinkle a generous amount of salt and pepper on a serving plate and place the salmon slices on top, adding more salt and pepper to finish. Cover the dish in plastic wrap and refrigerate until it's time to add the garnish of your choice and serve. Jacques uses capers, onion, scallion, and basil here. Serve with bread.
Jacques Pépin Cooking At Home
Episode 129: Instant gravlax
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About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/

[@NSXTypeRGTRLM]

Jacques must have had an amazing marriage, he always mentions his wife. My condolences Jacques!

[@ChefBasicswithBaz]

What a legend. This guy just knows food.

[@protopigeon]

Watching Jacques is therapy for me - what a legend

[@Jeef_Berkie]

The best of the best, always

[@robbieevans6536]

Love Jacques, still at the top of his game.

[@genisecopada8928]

Looks delicious. A little sad - he mentions he fixes for his wife & himself. I know she has passed. I will always watch his videos as long as he makes them. He’s magnificent.

[@maddierosemusic]

Agree. I'm going to cry like a baby when he passes. They really should fly the flag at half staff on that sad day.

[@genisecopada8928]

@@maddierosemusic I agree with you on that.

[@joannaedwards6325]

Well I cried and was sad when Alex Trebeck left us. Probably will stay sadder longer for Chef Pepin. But let's not hurry him along folks. He could be well for years to come. 😊💜

[@husqvarna17]

An amazing chef and man. I hope he stays with us all for a very long time.

[@sidviscus]

We need to treasure this man, he is a treasure indeed.

[@natedog8432]

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!

[@chuckstrasbaugh62]

What a gift to share time with this man. Maestro. Precious.

[@creators144]

СПАСИБО большое with sincere gratitude 😗😙😙🌹🍓from Saint-Petersburg/Russia )

[@philipricossa5000]

This man is a national treasure!

[@brianhudson7822]

Tel maitre!!! Ma grand-mere aimait toujours regarder ses programmes.

[@missmaryhdream6560]

Good morning dear Jaques, God bless you and keep you safe 💕

[@jorgemoramuoz8067]

He’s a living legend!!!

[@ticklife9454]

National. Treasure.

[@lemmykilmister9852]

Salmon ☑️ 👌🏻😋🍴

[@tom_something]

Cucumber is a great suggestion to accompany this, so I'm glad he mentioned it. In the US, a bagel with lox is a traditional sandwich. A bagel, thinly-sliced cured salmon, red onions, capers, cream cheese, and fresh dill. It's a wonderful invention, and an easy pick for the pantheon of humanity's best sandwiches, up there with the reuben, the PB&J, the muffaletta, the banh mi, the Cuban, the torta Cubana (not remotely similar to the Cuban), and the BLT. But if you add some thinly-sliced cucumber to it, it's even better. You don't even need much. You put a mandoline on its thinnest setting, get a few slices, and spread them out so that they don't overlap. That 2mm layer of cucumbers elevates the whole thing.

[@Triple070007]

Jacques thanks for putting up videos, it's like therapy these days! If only they were an hour long. I do so many thing in the kitchen that I got from you.. from cutting the articulations of the turkey before cooking, to homemade stuffing, to _oeufs en cocotte_ 😊

[@stephanyroedl3803]

No doubt about it. You are simply “the best”.

[@Mark-qs5bz]

He is a national treasure

[@ulfricstormcloak7142]

Always waiting for new video. Thanks!

[@chrisandersen5635]

CHEF. Merci!!

[@zachchang6891]

I really like watching Pepin cooking. Besides the fantastic yet simple food, What strikes me most is his humble, unpretentious attitude. What a fresh air! Live the man!

[@mcmarshall12345]

The greatest chef to come from America, Paul Prudon. The greatest chef to come to America, Jacques Pepin!

[@lancer525]

He can't be all that great if you don't even know his name... It's "Prudhomme". You're welcome.

[@Mysasser1]

He still looks great!

[@georgeneckrock7575]

Yes I totally agree he sounded good too. That made me happy

[@gruntod9171]

@@georgeneckrock7575 those are recorded before Gloria passes away

[@joannaedwards6325]

And I would still like to caress his face and kiss hus cheek. 😊💜

[@-gina1114]

Thank you so much for this recipe Jacques!❤️

[@andygrontkowski517]

Beautiful!!

[@magdalenaavila4115]

The lime tip: genius!

[@richardkashfi6251]

Beautiful Jacques !

[@brianmccarthy6544]

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

[@pjpororo323]

Thank you Chef Pepin, simple and yet on point.

[@Colinupham]

What an amazing man. I have learned so much to improve my cooking from him

[@jan6293]

Looks delicious Jacques, thank you !👍

[@PecanRanch]

Brilliant, as usual. Thank you for sharing ❤️

[@byronrudrow7938]

Truly a great teacher!

[@FollowTheJohn]

I love you Jacques.

[@patriciavincent5076]

Perfect! I always learn wonderful things from you Chef Jacques! Merci Beaucoup! ❤️

[@barbarafabian6763]

Love you pepin watched for a long time love to cook your recipe

[@billygarfield5520]

Very nice!

[@proprintct7183]

Jacques is so wonderful. I could watch him all day. :)

[@cindyd.5507]

Yum looks good Jacques .

[@cargoman7045]

Love to the highest. You are a treasure.

[@derekdevries1284]

Wow you're looking good thanks for the meal

[@Carguello78]

Definitely trying this

[@dojufitz]

Wow.... I will make it just like this. I love Gravlax.

[@LMays-cu2hp]

Thank you for cooking this meal.

[@xyzllii]

Lovely. Glad you have your passion of food...to carry you thru' this difficult time.

[@powerWithinUs4055]

Bet it's so fragrant.....must be, I can smell it from here.....lovely and elegant and easy......... Never would have thought of masters touch...a couple of grinds of black pepper go first....

[@stevenbellusci9084]

Looks delicious so inviting thank you Jacques ♥️♥️

[@ginalefranc5437]

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

[@judymanning2538]

Thank you I will try this. Yum ❤

[@rcjhku68]

Looks delicious. Wish I could eat that plate right now

[@kalaysia77]

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

[@janelloyd4332]

I'm sure his wife is always with him..its so sad to lose someone special after many years together..bless you Jacque for still posting videos

[@charlotted9045]

Since COVID I’ve had to add to my cooking repertoire I’ve made Jacques recipe’s, pot roast , chicken with tarragon and cream gravy , sausage and potatoes in aluminum foil and his mom’s cheese soufflé . They all turned out great my family loved the chicken and tarragon I’ll be making it from now on. Thank you , Charlotte

[@georgeneckrock7575]

Awesome 👍

[@kqed]

Thanks for sharing! We'll have to try that chicken tarragon recipe.

[@tomevans4402]

Love this guy

[@HankC9174]

he is a great explainer not only how but also why

[@jesusaguilera1799]

Legend,still cooking..

[@tappychef1098]

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

[@justinamos1159]

Excellent video!

[@andygrontkowski5447]

Beautiful.

[@mosin9105]

Beautiful

[@samlem1121]

He makes me love food more.

[@pinksalt4524]

Yummy 😋

[@friendsoftheamazonjungle]

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

[@outtathyme5679]

Delicious as always

[@fullyvictorious]

Excellent

[@markust8904]

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

[@parv25]

I love ur french accent english!😊

[@TanukiSC]

Sad to hear him say my wife loves it. Truly hope he’s doing well

[@stndrds79]

Why did he say loves it his wife passed away didn’t she ?

[@chrisandersen5635]

Yes she did, try being together 50+ years and suddenly change your words. Not so easy. You can bet, in his mind, Gloria is still there, looking over all their shoulders.

[@elizabeth.ohmer.pellegrin]

scollin, I thought the same thing. Given how much he adored his wife, I can imagine how challenging this must be for him.

[@belewis]

@@georgeneckrock7575 is this a recent recording or a replay?

[@georgeneckrock7575]

@@belewis yes it's brand new. I would be very surprised if is wasn't

[@teteihmathews]

very nice 👌

[@tommyboy2855]

Thanks Jacques, you look good

[@bengt_axle]

I wonder where the moisture that comes out of the fish goes after having salted it. I have made gravlax before and after a day or two, there’s always some liquid to drain off.

[@Rebecca-dm5ul]

My heart is breaking for you Jacques.

[@Robynfound]

[@ericmgarrison]

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!

[@jessicagrace625]

Yummy 🤤

[@bec2444]

Propre

[@MKitchen75]

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

[@BlancheDeverOh]

His knife skills are so impressive as an octogenarian. I’m in my early 30s and still manage to knick myself a few times a month. Sidebar/weird confession: I love that little slurping sound he makes. It’s like ASMR while I’m watching the beauty of his presentation. Stop judging me

[@maddierosemusic]

I can only imagine his knife when he was 22 years old - he said his knife skill got him jobs over others.

[@BlancheDeverOh]

@@maddierosemusic he must’ve been a wonder to watch in the kitchen back then!

[@5argetech56]

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♥️♥️♥️♥️

[@u.e.u.e.]

😃👍 😋

[@michaelplesch]

Chef, can smoked salmon be substituted? Lox?

[@muzaaaaak]

Kids, if you’re watching, pay close attention. You’re watching the Jedi Master.

[@georgeneckrock7575]

☺️☺️👍

[@joannaedwards6325]

The 'kids' don't appreciate this man. All they do is complain about his mannerisms, his accent, all the idiosyncrasies that make him who he is. And the P.C. Snowflakes hate that he licks his fingers. So we can just leave them to there juvenile griping and send them out to their beloved McDonald's. They have no taste nor the intelligence to appreciate Jacques Pepin. 😢

[@danf8047]

how do you make it look so simple?

[@staalmannen2522]

❣️🤗👍

[@oliviacasino8888]

Jacques is my all time go to favorite chef. He is in a league of his own along with Julia. My condolences and sweet thoughts for you, dear Jacques.

[@Cohowarren]

Add a splash of green marine on the salmon

[@grahambouthillier6597]

knife skills

[@nickdecoster]

I really would love to be in the Kitchen with this guy. It would be a happy Cook Session

[@morrismonet3554]

I love Gravlax. I always say, the biggest mistake most people make with salmon is that they cook it. LOL

[@pauldow1648]

What white wine would you recommend !

[@Kumurajiva]

👏👍👏👍

[@nickneff6926]

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

[@ori-yorudan]

There's a good chance they're using a lot more salt and acid than you would (pro chefs will pile it on so that the first bite hits you with a tonne of flavour) and that'd help to balance the olive oil.

[@nickneff6926]

@@ori-yorudan makes sense thanks

[@nat4581]

What kind of knife he uses?

[@poptacular6625]

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?

[@jimklemens5018]

Fresh means not old. Curing the salmon with salt firms up the flesh.

[@prostreetpetess]

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

[@maremacd]

I was really hoping he would cook that salmon.

[@roccocontinenza2529]

So it’s raw or smoked ?

[@KAH61]

Raw. But salted.

[@The-Homecook-0000]

U eat it raw....wow

[@L.Spencer]

I was wondering that, but I'm not surprised.

[@The-Homecook-0000]

Ya I don't eat raw fish....I would worry about parasites being in that raw fish

[@maddierosemusic]

@@The-Homecook-0000 Nope, no problem at all. Look up Lox, it's cured with salt and dill. Also sushi, right? And also Seviche, which is 'cooked' with lemon or other acid (lime, vinegar, etc.)

[@The-Homecook-0000]

@@maddierosemusic ..i didnt no that..I never eat Raw fish, that why inwas wondering...I have friends that eat raw sushi, but i did not know you can eat raw salmon..

[@bengt_axle]

You can freeze fish at a very low temp for 24 hrs or in the home freezer for a week and then thaw (in refrigerator). This is what sushi restaurants using salmon do, in order to kill parasites. For farmed, I think there are less.