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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
    Hold my beer . . .

    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.
    Hold my beer . . .

    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! :)
    Hold my beer . . .

    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!
    Hold my beer . . .

    Low & Slow
  • Post #107 - December 26th, 2019, 8:06 am
    Post #107 - December 26th, 2019, 8:06 am Post #107 - December 26th, 2019, 8:06 am
    Its not a holiday dinner without gravlax.

    IMG_6994.jpg Gravlax, tasty even if I forgot to use the beets sitting on the counter when making.


    Happy Holidays!
    Hold my beer . . .

    Low & Slow
  • Post #108 - December 12th, 2020, 3:57 pm
    Post #108 - December 12th, 2020, 3:57 pm Post #108 - December 12th, 2020, 3:57 pm
    Homemade beet hued gravlax on Kaufman's Bagel & Delicatessen
    corn rye bagel with pickled red onions.

    click to enlarge
    Image
    Image
    Image
    Image

    Gravlax, count me a Fan!
    Hold my beer . . .

    Low & Slow
  • Post #109 - December 12th, 2020, 11:20 pm
    Post #109 - December 12th, 2020, 11:20 pm Post #109 - December 12th, 2020, 11:20 pm
    G Wiv wrote:Gravlax, count me a Fan!

    That looks really nice. How long did you cure it?

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    That don't impress me much --Shania Twain
  • Post #110 - December 13th, 2020, 2:29 am
    Post #110 - December 13th, 2020, 2:29 am Post #110 - December 13th, 2020, 2:29 am
    ronnie_suburban wrote:That looks really nice. How long did you cure it?


    Thanks! About 55-hours with a few flips under pressure. Turned out nice.

    All dressed up for a small socially distant (6-people) get together with neighbors.

    click to expand
    Image
    Image
    Image

    Gravlax, count me a Fan!
    Hold my beer . . .

    Low & Slow
  • Post #111 - December 13th, 2020, 6:10 pm
    Post #111 - December 13th, 2020, 6:10 pm Post #111 - December 13th, 2020, 6:10 pm
    Beautiful. Funny thing is, the last place I worked in NYC as the pandemic hit, the cheese department was expected to carve Nova and Scottish to order. Now, I have strong knife skills, I seriously turned my nose up at carving salmon. Like, I'm kinda ambidextrous, mainly left-handed, I could never figure out the most comfortable position to hold the salmon blade. I'm a cheesemonger for christsakes! The thing is, this hundred year old company cultivated idiots who thought they were getting extra special attention if the salmon was carved just for them WHEN it was the exact same product every other specialty market used, relabeled(like everyone does) and hung on pegs. ACME from Brooklyn. We employed a guy famous for his smoked fish skills in our tiny department. My recently deceased friend/manager/legend in the cheese world, he used to work with this maestro at Balducci's 30 years ago. He said if I could learn to slice salmon from him, I could slice salmon anywhere. Unfortunately, high end salmon is not something you can just practice on. And, I sucked at it. And, I honestly had zero interest. When it was just me running the department and these pissy UES'rs would come in demanding salmon, I would blithely point them to the 12 different varieties pre-packed right next to me. Anyway, beautiful looking stuff.
    Being gauche rocks, stun the bourgeoisie

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