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I Have a Go at Gravlax

I Have a Go at Gravlax
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  • Post #91 - April 8th, 2015, 1:11 pm
    Post #91 - April 8th, 2015, 1:11 pm Post #91 - April 8th, 2015, 1:11 pm
    Yes, the Spice House has pink salt.
    The product locator on the Morton's website will tell you stores that stock Tender Quick.
  • Post #92 - November 6th, 2016, 11:11 am
    Post #92 - November 6th, 2016, 11:11 am Post #92 - November 6th, 2016, 11:11 am
    Homemade gravlax to bring to a birthday party.

    Gravlax2.jpg Slice

    Gralax.jpg Plate

    Eat
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #93 - November 6th, 2016, 11:18 am
    Post #93 - November 6th, 2016, 11:18 am Post #93 - November 6th, 2016, 11:18 am
    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!
  • Post #94 - November 6th, 2016, 11:32 am
    Post #94 - November 6th, 2016, 11:32 am Post #94 - November 6th, 2016, 11:32 am
    BR 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
  • Post #95 - November 6th, 2016, 9:50 pm
    Post #95 - November 6th, 2016, 9:50 pm Post #95 - November 6th, 2016, 9:50 pm
    Photo 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.

    Image

    Image
    "Bass Trombone is the Lead Trumpet of the Deep."
    Rick Hammett
  • Post #96 - November 7th, 2016, 4:41 am
    Post #96 - November 7th, 2016, 4:41 am Post #96 - November 7th, 2016, 4:41 am
    That's some good looking fish, Ronnie. It makes me wish I could afford the buy in for that game. :wink:
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #97 - November 7th, 2016, 7:20 am
    Post #97 - November 7th, 2016, 7:20 am Post #97 - November 7th, 2016, 7:20 am
    20K to get in the door, Steve, but quite the production. Something for everyone!
    "Bass Trombone is the Lead Trumpet of the Deep."
    Rick Hammett
  • Post #98 - November 7th, 2016, 7:44 am
    Post #98 - November 7th, 2016, 7:44 am Post #98 - November 7th, 2016, 7:44 am
    Ronnie,

    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!

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #99 - November 7th, 2016, 8:55 am
    Post #99 - November 7th, 2016, 8:55 am Post #99 - November 7th, 2016, 8:55 am
    Thanks, 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
  • Post #100 - November 7th, 2016, 9:15 am
    Post #100 - November 7th, 2016, 9:15 am Post #100 - November 7th, 2016, 9:15 am
    Evil,

    Beautiful presentation, looks delicious and you do have amazing slicing skill! Love the idea of everything bagel chips and Boursin, totally stealing. (Thanks)

    Gravlax3.jpg Beet hued gravlax, pickled red onion, pumpernickel/corn rye bread crisps and creme fresh with grated lemon zest.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #101 - November 7th, 2016, 10:11 am
    Post #101 - November 7th, 2016, 10:11 am Post #101 - November 7th, 2016, 10:11 am
    CORN RYE BAGEL CHIPS! ( Already stolen.)
    "Bass Trombone is the Lead Trumpet of the Deep."
    Rick Hammett
  • Post #102 - November 7th, 2016, 12:10 pm
    Post #102 - November 7th, 2016, 12:10 pm Post #102 - November 7th, 2016, 12:10 pm
    OK, 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.

    Image1lox 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.

    Image2smoking by Geo, on Flickr

    Yesterday (Sunday) morning breakfast: my lox (? maybe "nova lox," or is only "smoked salmon" the appropriate term?)

    Image3lox 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.

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #103 - November 7th, 2016, 8:01 pm
    Post #103 - November 7th, 2016, 8:01 pm Post #103 - November 7th, 2016, 8:01 pm
    Looks delicious, Geo. Nice job!
    "Bass Trombone is the Lead Trumpet of the Deep."
    Rick Hammett
  • Post #104 - November 8th, 2016, 8:28 am
    Post #104 - November 8th, 2016, 8:28 am Post #104 - November 8th, 2016, 8:28 am
    Geo 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! :)
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #105 - November 8th, 2016, 10:58 am
    Post #105 - November 8th, 2016, 10:58 am Post #105 - November 8th, 2016, 10:58 am
    I 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!

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #106 - January 1st, 2019, 5:35 pm
    Post #106 - January 1st, 2019, 5:35 pm Post #106 - January 1st, 2019, 5:35 pm
    Pretty much my now standard prep of gravlax. Tasty as ever. New Years Eve.

    gravlax2.jpg Beet hued gravlax, pickled red onion, pumpernickel crisps and creme fresh with dill.

    gravlax3.jpg Beet hued gravlax, pickled red onion, pumpernickel crisps and creme fresh with dill.

    Gravlax, count me a Fan!
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow

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