How to Cure Salmon at Home and Make Gravlax, the Perfect Make-Ahead Party Appetizer
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What can you do with the dills and the liquid after three days? Can you reuse it or cook with it? Thanks for this video. Going to try it today.
Awesome
This is a great recipe with the perfect balance between salt and sugar. Much easier and better than the earlier Cooks Illustrated recipe with red onions
So do you put it in the fridge?For how long?It does not even say,how silly!
Can it be done without brandy?
She sounds so dead
I'm going to try this version, but I"m concerned that 2-3 days is too long and will be too salty. For years I've done a cure by Emeril, that is great, but if you go longer than 24 hours, it is too salty to eat.
That recipe is here: https://emerils.com/123621/vodka-and-citrus-cured-salmon
Yum!
Bold of you to assume I would have guests.
Gravlax, sounds like an alien king.
You guys are the best!
Can it be made without the dill?
Finally! ATK making good YouTube vids.
this is not how we do it in scandinavia
Liquid smoke would help or a bit of cold smoke to finish. The salmon in this video is so fatty it looks like farm raised and that is never a good option.
3 days?… To make something I'll eat in five minutes.
Yeh, I know.
But, I'm compulsive.
Great video! Pro tip: It would be a good precaution if you specified that people should use a sushi grade of salmon. Otherwise, they're going to be surprised by common parasites wriggling out during the curing process.
Can you replace the alcohol with something else?
Trade fresh chopped garlic for the dill… and cold smoke with applewood chips or pellets. Way more tasty.
I think I'll try this dish for Christmas
I will try.
I have no intention of eating an uncooked salmon!!!
Thanks for this recipe. This is one of my favorite things to eat.
Yummy, now I know what to do with all the salmon I just got from Costco!
Nice…….very nice.
the video is missing a bit of science. why the brandy (other than flavor)? why keeping the fish moist as you try to dry it ? is curing and gravlax different? (in french i was using both terms as being the same, i might be ignorant)