My Gravadlax method

[Burt Blank]

Sea salt and lots of dill then weight and chill.

 

[rascal]

Sea salt and lots of dill then weight and chill.View attachment 42529

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Interesting knife. How long do you leave this salmon.?

Russ

 

[Burt Blank]

The knife is really for smoked salmon, it was my Dads before I nicked it. I leave mine 3/5 days. I love dill/mustard sauce with it.

 

[Morning Glory]

Ever tried beetroot gravadlax? I made some in January this year which now seems a lifetime ago:

Recipe - Beetroot & Liquorice Cured Gravadlax

 

[Burt Blank]

No mate, I know about the varieties. The only really good farmed salmon comes in from Norway. It's relatively expensive compared to wild Tuna or Swordfish, so I prefer to stick with the tried and tested. How is the Garden of England ?

 

[Morning Glory]

How is the Garden of England ?

Dunno - as I'm self isolating! I love Kent though - do you know it?

 

[Burt Blank]

Dunno - as I'm self isolating! I love Kent though - do you know it?

a bit, back in the day I had some interests in Canterbury.