Comments on: Gravlax, Part 1

By: petermarcus

petermarcus — Tue, 02 Sep 2008 00:18:40 +0000

Cheeky — Yes, fresh is rough in Florida for a cold-water fish. But, I was in the store the day before, and the fish case had no fresh coho, but there it was, the next day. It smelled nice and looked nice and red and semi-translucent, so it’s probably the best I can do without special ordering it.

Queenie — The Saveur article had a cream/dill/mustard sauce I’m going to try with it, but I’ll definitely check out your link, thanks!

Nina — Tomorrow! It’s looking pretty good right now after 48 hours. Very firm, with a lot of liquid pulled out of it. I’m having a hard time waiting, too!

By: nina

nina — Mon, 01 Sep 2008 18:02:13 +0000

I cannot wait any longer….I want to see the end result of this lovely post…….That salmon looks glorious to say the least…

By: queenie

queenie — Mon, 01 Sep 2008 14:12:49 +0000

I just made gravlax for the first time this summer – I followed Marcus Samuelsson’s recipe, which is heavy on white pepper and dill. It’s fabulous, and so easy. He serves it with a mustard-espresso sauce – you should give the sauce a try…

http://www.globalgourmet.com/food/special/2003/aquavit/gravlax.html

By: Cheeky Spouse

Cheeky Spouse — Sun, 31 Aug 2008 18:58:48 +0000

Making my own gravlax has alway been something that I want to do. I just need to be able to find the freshest salmon possible, so that I can pluck up the courage to have a go, I’m always a little dubious about the freshness of the fish on offer in our supermarkets.
By the way I love caraway seeds and the fennel seeds sound gorgeous in this too. I think the finished result will have a good earthy aniseed flavour.