Gravadlax does anyone

Discussion in 'Food & Cooking' started by kippers, Oct 29, 2012.

  1. kippers

    kippers

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  2. thomas rhee

    thomas rhee

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    I make a Japanese fusion style version by adding sake, yuzu, freshly grated wasabi and shichimi (Japanese 7 spice mix) along with the typical ingredients (salt, sugar, dill, fresh cracked black pepper and fresh lemon juice).
     
  3. chefross

    chefross

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    I make a brine with the salt/sugar/garlic,herbs, and vodka.

    The alcohol changes the texture somewhat and is awesome.

    I will also brush pure maple syrup on the hot smoked salmon 1/2 hour before it comes out of the smoker.

    I also make cold smoked salmon which stays in the smokehouse up to 4 days.

    I tried glazing them with maple syrup this time, but it just rolled off.  No luck there.
     
  4. deepsouthnyc

    deepsouthnyc

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    Our version isn't much different from the classic but we've kind modified it to fit our style:

    We use wild fennel fronds, crushed juniper berries, grappa, meyer lemon zest and equal parts of sugar and salt.

    The fish gets brushed with grappa and then the fennel fronds are roughly chopped and applied to the flesh. Then packed in the sugar, salt, juniper and zest mixture.

    This cures for 2-3 days depending on fillet size. Rotated and repacked everyday.
     
     
  5. kippers

    kippers

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    Thank you for the replies, I will give them all a bash in the summer. I serve a very simple dill mustard sauce with mine,any suggestions.
     
  6. ed buchanan

    ed buchanan

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    I make it like Chefross does. Be very CAREFUL  if not done correctly, you could poison ,which is what happened here a few years ago in the famous Breakers Hotel. Guest were out on lawn waiting for ambulances.
     
  7. genemachine

    genemachine

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    Some alcohol indeed gives it a nice twist. Things to try: Pastis instead of the vodka. Gin works well, too.