4 ms·
Strange that the article didn’t mention gravlax[1]. It’s a salt and sugar cured salmon that melts in your mouth if done right and, at least to my taste, doesn’t
by sologoub 4y ago
Strange that the article didn’t mention gravlax[1]. It’s a salt and sugar cured salmon that melts in your mouth if done right and, at least to my taste, doesn’t overwhelmed you with salt. Of course last time I tried to make this I got salmon jerky, but that’s user error.
[1]https://en.m.wikipedia.org/wiki/Gravlax https://en.m.wikipedia.org/wiki/Gravlax
- smcl 4y agoWas the salmon jerky at least any good?
- p1necone 4y agoI bet you could make a great fish pie with salmon jerky
- mhb 4y agoAgreed. And, no insult intended, but it is not hard to do it right. It has one of the food world's highest result/effort ratios.
- mst 4y agoThis comment and the parent between them strongly suggest to me I'm going to end up with salmon jerky at least once but I should seriously consider trying it anyway.
- sologoub 4y agoNo offense taken - it was a pretty simple error of too much salt and waiting for too long, which produced quite edible salt cured salmon, but it was super dry (and gravlax is not supposed to be dry). Grandma does it perfectly every time, just have to be patient and follow her directions :)
- ipsum2 4y agoSmoked salmon is gravlax (brine of sugar and salt) + cold smoke.
- Cupertino95014 4y agoI made it once. You have to put a weight on it while it's curing, like a gallon bottle of water. Did you do that?
- sologoub 4y agoNope, that might be part of it. Also likely put way too much salt and held it for too long. Thanks for the tip!
- drewcoo 4y ago> Strange that the article didn’t mention gravlax Maybe because it was an article about lox. Russ and Daughters also sells gravlax.
- crazygringo 4y agoTip: overcuring (too salty or too dry) can be reversed just by soaking in fresh water! Often just five minutes is enough. It's saved my butt more than once.