Gravlax - Ideas & Tips

[WilliaminBKK]

Recently another thread about salmon I remembered one of my old favourites that I haven`t made in years - Gravlax.

For those who haven`t tried it, it is super easy and IMHO as good if not better than smoked salmon. I am following Jamie`s recipe with beet root (mine are tinned) horsey, dill (dry) super thin lime slices & vodka (teaspoon) I started with 2 portion sized fillets now I will buy larger pieces and keep trying to improve the recipe.

I`ve been following half salt half brown sugar and depending on the size of the fillet - 2 tablespoons of each salt-sugar per 500 gr piece of fish, I used a weight and turn it once a day. Cure for two days and slice as thin as I can. I leave the skin on while slicing seems to make it easier.

Question for the foodies, has anyone experimented with lemon grass, coriander, ginger, chilli, any other suggestions please share this is my new addiction.

Thanks in advance for your suggestions.

[AyG]

Might get even better results using fresh ingredients. Dill is widely available in supermarkets, and fresh beetroot is often available at Big C as well as more expensive places such as TOPS, Villa, &c.. Fresh ingredients would also work out cheaper.

Big C also often has lemons (local, I think, not imported) at a very reasonable price.

[WilliaminBKK]

Might get even better results using fresh ingredients. Dill is widely available in supermarkets, and fresh beetroot is often available at Big C as well as more expensive places such as TOPS, Villa, &c.. Fresh ingredients would also work out cheaper.

Big C also often has lemons (local, I think, not imported) at a very reasonable price.

Thank you for your comments, I`ll admit I was too dam_n quick and opted for the easiest on hand items, I will try fresh but I really want to take this up a notch and try local herbs. My parents are arriving soon and I need to ease them into Thai flavours while they adjust. I thought if I create something better than the norm I`ll be a chef in my Mum`s eyes

[AyG]

Might get even better results using fresh ingredients. Dill is widely available in supermarkets, and fresh beetroot is often available at Big C as well as more expensive places such as TOPS, Villa, &c.. Fresh ingredients would also work out cheaper.

Big C also often has lemons (local, I think, not imported) at a very reasonable price.

Thank you for your comments, I`ll admit I was too dam_n quick and opted for the easiest on hand items, I will try fresh but I really want to take this up a notch and try local herbs. My parents are arriving soon and I need to ease them into Thai flavours while they adjust. I thought if I create something better than the norm I`ll be a chef in my Mum`s eyes

I understand.

I've no personal experience of making a Thai-style gravadlax, but if you Google for "Asian style gravlax" or "Asian style gravadlax" you'll find quite a few recipes out there with fresh coriander/kaffir lime leaf/lemongrass/ginger.