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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....?

December 7, 2019
2:20 pm
Rich
Guest

It’s actually ok to rinse off the salt and sugar as long as you immiediately pat dry with kitchen towel. You will find it a lot less salty and I’ve usually cured up to a week in advance. plus you can then sprinkle some finely chopped fresh dill on your fillets and avoid the dill stems completely. As you pull up the paper or clingfilm pack a line of sea salt along the fillets to ensure your getting to the very edge of the fillets. I also used dark muscovado sugar instead of white bleached sugar. (I recommend only using unrefined golden granulated anyway) It gives a very slight treacle/toffee undertone. I also recommend using this curing method on any of the fish that have a naturally mushier flesh consistency as it firms up the flesh and intensifies the fishes natural flavour and is great with sea bass, Mackerel is another awesome fish that improves in texture immensely when cured for 24 hours with same method.

December 22, 2019
4:03 am
Anni
Guest

I have just made this for Christmas lunch. It’s either the third or fourth year in a row now.

The recipe is simply foolproof. I did start with just under a kilo the first year. Now I make 2kg at a time. It’s NEVER wasted!

A tablespoon of gin is a nice addition too. Especially a really aromatic one.

December 24, 2019
3:56 pm
Rochelle Marsden
Guest

I use 100g sea salt 100gr brown sugar (blitzed so it is like castor sugar) 75g whisky 1 tablespoon of crrushed pink peppercorns and I only cure for 24 hours. I then rinse off thoroughly and dry with paper towel. So much nicer than smoked salmon.

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