A Quiche for MomThere are so many food-related ways to show mom love this Mother’s Day weekend, but none will be mor…Read More...
Alright, you watched us prep our Smoked Salmon “Gravlox” in Part 1, which was basically a simple salt/sugar curing mixture. We turned it over after 1 day and it stayed in the fridge for a total of 48 hours (that’s 2 days if you’re a contestant on “Are You Smarter than a Fifth-Grader). Also, remember, we added some smoked spice to the salt mixture so the final product would have a slight “smoked salmon” taste.
I really hope you give this a try. It may seem a bit scary curing your own fish, but it's been done for centuries and besides, like I said in Part 1, smoked salmon and Gravlox in the gourmet stores are really expensive. I didn’t give any serving suggestions. Did you need any? However you currently consume your smoked salmon will work for this house-made version. Ladies and Gentlemen, start your bagels. Enjoy!
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