Gravlax : Cured Salmon
Category: Cocktails & Appetizers | Blog URL: http://bakingatmidnight.blogspot.com/2010/02/gravlax-cured-salmon.html
This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.
Days like these, I'm happy I stock my freezer the way I do. It's like -1000*C outside!!!!!! Eesh!
And the most recent things I made to add to the bunch, is gravlax.
It sounds unappetizing doesn't it? If you repeat it long enough, you might actually never want to try it! LOL!
What it is, is simply cured salmon. The texture is just like smoked salmon, but the taste is more salty in depth due to the way it's made: cured in salt, sugar and dill.
It's one of the easiest things you will ever make. The only problem is waiting 3 days before you can [sink your fangs into it] graciously taste it. I made a big batch, then froze them in individual portion (Slice thinly, then overlap them onto aluminum foil and placed inside freezer bags)
Eat it however you'd like: appetizer (atop crackers spread with cream cheese) breakfast (aside some scrambled eggs and a bagel) quick lunch (sandwich with avocado, spinach salad, etc) I'm thinking I will even use it in maki rolls just like I would with smoked salmon. Hmmmm... yeah... *drool*...not a bad idea.....