Do you Gravlax? Recipe added, #23.

[ASA335]

For those not familiar, Gravlax is the Scandinavian version of Lox (from the Yiddish "Laks" for Salmon). It is a salt cured Salmon, but not smoked or cooked. My recipe is a cure of salt, brown sugar, pepper, and lots of dill, wrapped tightly and weighed down, and then left to cure for three days in the refrigerator, turning it once every day.

It is not a main course, but an appetizer or snack. I like mine sliced thin with a bit of cream cheese, and either a bit of pickled onion or small frond of fresh dill; unfortunately I can't have this on a cracker or toast anymore (Mmmm... a slim slice of toasted rye bread please and thank you!).

Well, do any of you also Gravlax?

Here is a pic of some I cured this week:

 

[Rustyt1953]

Another home run from you. I truly wish that I lived closer.

 

[STCM(SW)]

I make LOX and it is made almost the same way.

 

[bigwheelzip]

Not in my wheelhouse, but hubby would demolish that.
Had to pry him off the seafood smorgasbord at the hotels in Norway.


Sent from my motorola one 5G using Tapatalk

 

[ASA335]

True

I make LOX and it is made almost the same way.

Both are very, very similar. It is my understanding that Gravlax tends to be more fresh dill heavy, but both use the same process and similar cure herbs/spices.

There is another one called Nova, that is a cured salmon, but it is cold smoked (at 80 F or so) to add a smoke flavor but not cook the salmon.

 

[S42N8]

Both are very, very similar. It is my understanding that Gravlax tends to be more fresh dill heavy, but both use the same process and similar cure herbs/spices.

There is another one called Nova, that is a cured salmon, but it is cold smoked (at 80 F or so) to add a smoke flavor but not cook the salmon.

Yum! Nova for me please….but I wouldn't make a big dill about it.

Off to my corner now

 

[Rustyt1953]

Yum! Nova for me please….but I wouldn't make a big dill about it.

Off to my corner now

I don't gravlax but I have narfled the Garthok

 

[S42N8]

I don't gravlax but I have narfled the Garthok

not reading into this, but


And yes, I'm not from France.

 

[Greyman50]

Sounds good, how about how to make it?

 

[ASA335]

I will

Sounds good, how about how to make it?

Yes, I'll post the recipe, but this is another one I just do, so I'll need to write it down first. Give me a day or two.

 

[Rustyt1953]

 

[ASA335]

So...

You're welcome to drop by earlier to get it.

 

[S42N8]

Didn't take you for the Instant Gratification set!

 

[RobertJ.]

Never made it, but I could eat my weight in lox!

 

[Bald1]

Yum! Nova for me please….but I wouldn't make a big dill about it.

Off to my corner now

Well played Sir

 

[cadmike]

The dill sounds good, I'll try adding some the next time I make Lox.

 

[Rustyt1953]

On a serious note I showed your pic to Ruthie when she got home and she is intrigued.

We both love salmon in all its forms. She often makes a creamy dill sauce as a spread or as a dipping sauce.

Sour cream, mayo, chopped dill, lemon juice, salt and pepper. 🍽

 

[ASA335]

She often makes a creamy dill sauce as a spread or as a dipping sauce.

Sour cream, mayo, chopped dill, lemon juice, salt and pepper. 🍽

That sounds like it could even improve the flavor of a flip-flop sandal!

What is the ratio of sour cream to mayo, pray tell?

 

[GB]

Seriously, I think several people in this thread need to talk to someone about changing the dosage on their meds. Just say'in.

 

[CH4]

Make mine a salami sandwich