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The Best Gravlax Recipe On The Internet
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December 30, 2017
9:39 pm
Rebecca
Guest

Hi JS
I stumbled on your recipe years ago now and it is my absolute favourite way of making Gravlax. My family has always used more salt than sugar and my Mum still prefers it that way. But I just love your version which I always make with the lime and a slosh of vodka. Never once had a failure and often I eat it standing up as I am the only member of my family who eats it. I buy a couple of small pieces, eat one and freeze one in its sauce for later. Thank you so much for posting this all those years ago.
Cheers
Rebecca
South Australia.

June 21, 2018
6:13 am
TaraMaiden
Guest

Tried it. Repeating it. Now my absolute best-ever recipe to go to for Gravadlax. Or whatever you wanna call it. Regardless. It's abso-bona-lutely yum. Yeah.

July 30, 2018
2:17 pm
Christine
Guest

I live in Alaska, and my salmon is fresh ( as in we just caught it yesterday). Do I need to freeze it first to kill parasites before making gravlox? If so, how long do we freeze it? I have a ton of salmon right now as my boyfriend is an avid fisherman, and your recipe sounds really good.

September 29, 2018
12:12 pm
awrkdeugd
Guest
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December 17, 2018
10:12 am
Garth Engwall
Guest

Once again, this recipe has made me a hero with my Swedish family. I go a little heavier salt vs. sugar but otherwise follow it to the letter and it turns out every time. It's a Christmas miracle! Thanks again for keeping this available. I now finally have it stored in a place where new phones or computers won't delete it (i.e. on PAPER!)

December 25, 2018
2:56 am
Steve S.
Guest

"Best gravlax recipe on the Internet" is an understatement.

Of the many variations that have graced our table, yours is a treasure, like Goldilocks (or you could say, Goldilax)--not too salty, not too sweet, just right.

It will be served as an appetizer at Christmas Feast 2018, along with a home-made single-hop IPA that I named "Pelagic Pale Ale", because this brew is made using only "Chinook" hops.

I sent the recipe to friends in Tokyo, where they know a few things about uncooked fish.

Merry XMAS to all.

January 4, 2019
4:35 am
Bob Gomes
Guest

This recipe looks to be a good one. I've co0ld smoked and was well pleased and I WILL be doing this one, just don't know when. My question would be about using a different type of fish like trout (same family) or maybe perch....?

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