Octarine wrote:For ths size, I would stack them thin to thick so the overall package was the same thickness.
This is an excellent tip, though, if I read correctly, Hammond is already doing this.
I'm with Morowitz as I like a splash of Aquavit, though I've used Grappa, Tequila and Vodka to good effect. I also use more salt/sugar/dill but less white pepper than Hammond, though that is more a matter of taste.
I use a heaver weight and press for 3-days, if I can wait that long. I flip and drain every 12 hours and rewrap every 24 hours, you are trying to press the water out of the salmon, why leave excess that can be reabsorbed. I like the denser consistency of a longer/heavier press, YMMV.
Gravlax seems one of those recipes that has very loose tolerances, you can go way outside the window and it will still taste really good.
Congrats to Hammond on yet another in a string of delicious culinary projects.
As an aside, I find the following Red Pickled Onions recipe, which I got from Bill SF/NM a number of years ago on a BBQ listserv, the perfect gravlax, along with crusty bread and good butter, accompaniment.
Red Pickled Onions
Bill SF/NM
2 cups apple cider vinegar
1/2 cup sugar
2 teaspoons salt
1 whole clove
3 whole allspice
3 large red onion -- very thinly sliced
Put vinegar, sugar, salt, clove, and allspice in a large nonreactive saucepan.
Place over high heat and bring to boil.
Put the onions in a large, nonreactive bowl and pour the boiling pickling liquid over them.
Toss well.
Allow to sit, tossing occasionally, until cool.
Onions will wilt and turn pink.
Let sit for 3-4 hours before using or refrigerate for up to 5 days.
Enjoy,
Gary