Gravlax time!! I ended up leaving the gravlax in the cure for an extra day. When I went to check it yesterday there was a lot of liquid trapped in the plastic wrap. I opened the plastic wrap and drained most of the liquid out. I re-wrapped the salmon and turned it so the liquid would drain better and put it back in the refrigerator with the board and weights. Checked it tonight. We’re ready!!
The meat was firm and smelled fantastic. I washed each piece with cold running water to remove any of the excess salt/sugar mixture and the fresh dill. I dried it off. My big worry was that it still might be too salty. It is, ever so slightly. I may back off a little on the salt the next time I make it. There will be a next time, too. I used my ham slicing knife for slicing some really thin pieces. It is very flexible and is the perfect knife in my collection for slicing gravlax or lox.
I took a piece into my wife to taste. I had to go back to the kitchen and slice her some more. I think she likes it!!! The taste has a more intense salmon flavor than the lox we have bought or I have made. We have schmear, but no bagels. Breakfast tomorrow will be good even if I don’t have any bagels. English muffins it is.
I had two bottles of vodka in the freezer just for the occasion. Absolute Citron and Effen Cucumber Vodka. The Absolute was pretty good with the gravlax if you are looking for that citrus flavor. On the other hand, the Effen Cucumber Vodka was the right choice, IMHO. They really paired well together. Here are a few “teaser” photos. This is very easy to do if you can find the salmon. If you like lox, you will love gravlax.
SHOW TIME!!
Art
