I Have a Go at Gravlax
I Have a Go at Gravlax
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Post #91 - April 8th, 2015, 1:11 pmYes, the Spice House has pink salt.
The product locator on the Morton's website will tell you stores that stock Tender Quick.
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Post #92 - November 6th, 2016, 11:11 amHomemade gravlax to bring to a birthday party.
Slice
Plate
Eat
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Post #93 - November 6th, 2016, 11:18 amAnd it was sensational - I would have been happy to curl up in the corner with that plate (and its accompaniments) and shoe people away. And it was gorgeous too!
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Post #94 - November 6th, 2016, 11:32 amBR wrote:And it was sensational - I would have been happy to curl up in the corner with that plate (and its accompaniments) and shoe people away. And it was gorgeous too!
It was definitely a looker.Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland
Horto In Urbs- Falling in love with Urban Vegetable Gardening
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Post #95 - November 6th, 2016, 9:50 pmPhoto of me slicing of Cured Loch Etive Salmon Trout recently for JB Pritzker's big annual Texas Hold 'em high stakes Poker Game/ Benefit for 175 ppl. I learned this cure recipe of salt, sugar, dry mustard and white peppercorn from a former Chef. Rather than dill, he used rough cut scallion, mint and cilantro.
We served it that evening on crisp "everything" bagel chips, with Boursin and pickled shallot.
"Bass Trombone is the Lead Trumpet of the Deep."
Rick Hammett
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Post #96 - November 7th, 2016, 4:41 amThat's some good looking fish, Ronnie. It makes me wish I could afford the buy in for that game.
Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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Post #97 - November 7th, 2016, 7:20 am20K to get in the door, Steve, but quite the production. Something for everyone!"Bass Trombone is the Lead Trumpet of the Deep."
Rick Hammett
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Post #98 - November 7th, 2016, 7:44 amRonnie,
I've gotta be in awe of that slicing job! Dang! the slice is totally see-through! What's the blade??
Hell's bells, you could work at Fairway or Russ & Daughters with that kind of skill!
GeoSooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!
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Post #99 - November 7th, 2016, 8:55 amThanks, Geo...lots of practice. Wusthof flexible blade salmon slicer. I have two of them and and a Petrossian salmon slicer also."Bass Trombone is the Lead Trumpet of the Deep."
Rick Hammett
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Post #100 - November 7th, 2016, 9:15 amEvil,
Beautiful presentation, looks delicious and you do have amazing slicing skill! Love the idea of everything bagel chips and Boursin, totally stealing. (Thanks)Beet hued gravlax, pickled red onion, pumpernickel/corn rye bread crisps and creme fresh with grated lemon zest.
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Post #101 - November 7th, 2016, 10:11 amCORN RYE BAGEL CHIPS! ( Already stolen.)"Bass Trombone is the Lead Trumpet of the Deep."
Rick Hammett
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Post #102 - November 7th, 2016, 12:10 pmOK, my turn to show some lox-i-ness, now that I've *finally* re-figured out how to use flikr yet oncet again...
So I got c. 2lbs of farmed Atlantic salmon at the Price Chopper, rubbed in a Tbs of pink salt, liberally applied dried dill weed, smacked the pieces together, wrapped in Saran wrap, and put in the fridge for 4 days, weighted with a brick.
1lox by Geo, on Flickr
Then I put them in my new smoker (alongside a brisket-destined-for-pastrami), and gave them 3 hours of apple smoke at approximately 65°F.
2smoking by Geo, on Flickr
Yesterday (Sunday) morning breakfast: my lox (? maybe "nova lox," or is only "smoked salmon" the appropriate term?)
3lox by Geo, on Flickr
Nothing near as elegant as Evil Ronnie's, nor as pretty as Gary's, but it sure is tasty! And I much prefer the texture I get with pink salt as compared to the salt+sugar traditional method.
GeoSooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!
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Post #103 - November 7th, 2016, 8:01 pmLooks delicious, Geo. Nice job!"Bass Trombone is the Lead Trumpet of the Deep."
Rick Hammett
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Post #104 - November 8th, 2016, 8:28 amGeo wrote:Yesterday (Sunday) morning breakfast: my lox (? maybe "nova lox," or is only "smoked salmon" the appropriate term?)
Looks fantastic, really nice, but that smoker is Way too clean!
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Post #105 - November 8th, 2016, 10:58 amI know, Gary, I know! I was almost embarrassed to post a pic of such a sparkling clean smoker–but my only excuse is that I've only had it for c. a month.... (which, I know, is hardly an excuse at all, for Real Smokin' Fools like you and the other LTHers!!)
I'll catch up, really I will!
GeoSooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!
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Post #106 - January 1st, 2019, 5:35 pmPretty much my now standard prep of gravlax. Tasty as ever. New Years Eve.
Beet hued gravlax, pickled red onion, pumpernickel crisps and creme fresh with dill.
Beet hued gravlax, pickled red onion, pumpernickel crisps and creme fresh with dill.
Gravlax, count me a Fan!
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Post #107 - December 26th, 2019, 8:06 amIts not a holiday dinner without gravlax.
Gravlax, tasty even if I forgot to use the beets sitting on the counter when making.
Happy Holidays!
