Gravlax for the Holidays
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Re: Gravlax for the Holidays
#41I usually cure it for at least 4 days and up to 7. then if it's not all gone in another 7 days I freeze some. So if you started it on the 18th or 19th and let it go for 5 days you would be good for Christmas.
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Re: Gravlax - follow-on questions
#43As it is a dish ready too serve once made, I find easily available in Stockholm for breakfast and lunch. And just like pickle herring, available in the grocery store.Eric Peper wrote:As to the "when," I once had gravlax served as a main dish at a Rotary Club luncheon in Stockholm, and I never missed a chance for it whenever I was in Sweden -- best at the Grand Hotel as a dinner appetizer! And I certainly would have had it at breakfast if it were available. To the Swedes, it was as common as a hamburger is here.tkerr7735 wrote:
Now for my questions. Is Gravlax intended for breakfast or dinner? A main course or appetizer?
I thought that the Gravlax itself was wonderful. I've only been cooking for 60 years and am still in the learning process.
Eric
For dinner, you will see it as a starter.
But as Christmas comes, it appears to very common at Julbord festival for dinner. At one my favourite restaurants, there is often several varieties available.
http://restauranggoteborg.se/julbord/
Sorry it is Swedish, and does not describe the many and changing varieties. If you are downtown Stockholm, it is easy to get to; using the Emilie Ferry.
When family would visit me, I would also book Brunch at the Grand Hotel. Cheese, herring, gravlax, etc cetera, and though it would be more, I would also suggest OP or other associate aquavit which complements the oil and rich seafood.
Last edited by RaspberryPatch on 10/07/21 18:02, edited 3 times in total.
Re: Gravlax for the Holidays
#44Being a descendant of Aaron, I have been eating lax since I had baby teeth. Try Costco lax. It's hard to beat and vacuum packed!
Re: Gravlax for the Holidays
#45Agree on the Costco Lax; simple and fairly tasty.
I enjoyed this;
http://www.seriouseats.com/2015/04/how- ... almon.html
I enjoyed this;
http://www.seriouseats.com/2015/04/how- ... almon.html
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Re: Gravlax for the Holidays
#46'Tis the season so I thought I'd bring the topic back up. I'm back in Charlotte and plan to get a large wild-caught salmon from my fish monger to gravlax. Plan to use my stand-by recipe but add a "twist" to it this year.
Anyone come across a new recipe for gravlax and/or condiments?
Anyone come across a new recipe for gravlax and/or condiments?
Re: Gravlax for the Holidays
#47Dr,
Try switching the vinegar with a really good heirloom balsamic vinegar. The Black bridge winery in Paonia sells one that is fantastic and makes a great tweak for the condiment recipe.
Jeff
Try switching the vinegar with a really good heirloom balsamic vinegar. The Black bridge winery in Paonia sells one that is fantastic and makes a great tweak for the condiment recipe.
Jeff
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Re: Gravlax for the Holidays
#49I gotta figure out a way to get my Gravlax to my son in Arizona over Thanksgiving from North Carolina when I fly out there. Maybe pack a box with Styrofoam and dry ice. I think I'm going to add some Mesquite seasoning to give it a more western flare.
Re: Gravlax for the Holidays
#50Dr that will work !! and the mesquite will be quite good last year I added some liquid hickory smoke and it was a roaring success!!
Re: Gravlax for the Holidays
#51Gravlox is great, but still prefer to cold smoke and make lox! When the temps head down, I'll haveta make some. You got me salivating!
Life's a party and I'm the pinata!
Re: Gravlax for the Holidays
#52Cured up some salmon with the salt/sugar cure, then a couple days later, gave it a cold smoke for 2-3 hours, keeping the temp in the Weber Kettle under 90 degrees Fahrenheit. No briquettes, just smoldering wood pellets. I froze 3 of the filets so I could take them on the plane for our Christmas brunch. Wrapped them in foam wrap and bubble wrap, and they stayed frozen until my arrival (5 hours later). My first time freezing it, and it worked out quite well. After thawing, it sliced up very well, nice and thin…
gClark
gClark
Re: Gravlax for the Holidays
#54Of course I'll be bringing the gravlax. I didn't think I could come without it. See you in April.
Vern
Vern