Let's Talk BBQ
Recipes => Recipes => Seafood => Topic started by: pz on December 27, 2013, 12:24:01 AM
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... is one of my favorite ways of eating salmon. Steelhead this time - simple salt/sugar/dill preparation
(https://lh4.googleusercontent.com/-KmIQTgjJJqc/Ur0Jlb6fKSI/AAAAAAAAFiY/aHcTHSF6rKE/w1362-h908-no/IMG_2960.JPG)
Fish is cured
(https://lh6.googleusercontent.com/-R_krxDEsOX0/Ur0OE7uhe_I/AAAAAAAAFng/4EhNpvK2Qak/w1362-h908-no/IMG_3043.JPG)
My first taste
(https://lh4.googleusercontent.com/-JGO6TjF4Syc/Ur0OI7cNe0I/AAAAAAAAFno/-Y1FkBPnhIc/w1362-h908-no/IMG_3044.JPG)
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Wondered where you been unless I missed some posts! That looks good and on my to do list!!! Don
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Thanks Don - was blessed with a visit from my son and sadly he left for home today. I'm just now catching up on posts and man, there are plenty of them to keep me busy for quite a while!
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Great looking fish.
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Nothing like fresh Lox or Gravlax! Especially when you make it yourself ;)
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Nothing like fresh Lox or Gravlax! Especially when you make it yourself ;)
Couldn't agree more.
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Gravlax!! I haven't made ore eaten any in years. This just went back on my to make list. Some gravlax on a cracker with an ice cold shot of premium vodka... Doesn't get much better than that!
Art
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I love it!
We have traditionally smoked and graved lax on Christmas Eve - and this year some smoked halibut.
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That looks yum yum good!
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I have only tried store brought, need to make some myself ;D
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Wow it looks good .
i like to add to the salt and sugar mix a 1/4 cup of vodka.
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Wow it looks good .
i like to add to the salt and sugar mix a 1/4 cup of vodka.
Now your talking ;)
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...i like to add to the salt and sugar mix a 1/4 cup of vodka.
I've tried making it with Tequila and brandy (not in the same batch, of course ;D), but not vodka - that would be interesting. This time I only wanted the fresh dill flavor complementing the deliciously fresh salmon.
I fixed us a couple of plates of salmon topped with cream cheese, thinly sliced onion, and capers - for outside while in the hot tub. Also thinly sliced some of that delicious Christmas gift - using a porcelain blade allows slicing the prosciutto just about as thin as one purchases in the store.
(https://lh5.googleusercontent.com/-TwcLBWnRuJI/Ur-xDqpdXCI/AAAAAAAAFoI/YByvrSF4NVM/w1362-h908-no/IMG_3045.JPG)
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pz here is a thread where I made some Lox... Enjoy :)
http://www.letstalkbbq.com/index.php?topic=1539.msg14414#msg14414
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pz here is a thread where I made some Lox... Enjoy :)
http://www.letstalkbbq.com/index.php?topic=1539.msg14414#msg14414
That looks beautiful, muebe!
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I used to enjoy gravlax and lox... especially with cream cheese and capers. But after poaching 100+ orders every two weeks I sort of lost my appreciation (in fact I couldn't get over the smell of poached or grilled salmon).