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Post by crazyivan on Mar 23, 2009 16:14:40 GMT -5
god bless, He once had me try this for him, i failed to but it best. He ate it anyway and complimented me. My first salmon of the year will be prepared in his honor. Todd
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Post by Sundown on Mar 24, 2009 9:27:25 GMT -5
I wouldn't have known what Gravlax was except while working up on Lake Onterio the woman I worked for ( born and raised in Sweden ) made it out of a fresh caught Summer King. It was excellent eating, but I never got a recipe. Now I have one. Everyone should try it.
Thanks Randy.............Sundown
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Post by fishfarmer on Mar 26, 2009 20:48:02 GMT -5
I like the booze addition. I'll try this one soon, just need a salmon.
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Post by fishfarmer on Nov 30, 2009 17:49:59 GMT -5
I made it this week. I had to use spiced rum instead of akvavit since my liquor store was out. The flavor was a lot milder than my regular recipe which calls for more cracked pepper.
I didn't get the right "press" though, mine was still a little soft for my liking. I'll try it on thinner fillet.
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Post by fishfarmer on Dec 1, 2009 12:28:05 GMT -5
Interesting input Randy. I always had better cure with a thinner fillet, made the meat more chewy, at least that is the way it was presented to me by a guy who makes it up in Forestdale.
The way I would prepare it was a similar recipe, less sugar, more pepper. I would use two fillets from fish in the mid teens. I would make a sandwich out of the two fillets, placing the salt/sugar/dill in between the flesh part of the fillets, then press and drain for a few days.
I used to have two glass rectangular dishes that would nest well. I would use those and could add all my weight into the upper dish.
I also did try some farmed brook trout, but with the thick fillets the outside would cure but in inside was still soft, but maybe this all depends on how tender you like your gravlax.
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