12 thoughts on “et Voila

  1. Marcos Castrillón says:

    Liquid curing? I suspect that’s vinagery. Me not want.
    Have you tried gravlax lax (salt cured slamon)? Every few months I buy a big salmon, I have it filleted at the shop, and then I cure it with tons of fresh dill and cracked allspice and peppercorns.
    It’s dillicious!

  2. Jennifer Hess says:

    Hey all – thanks for your comments!

    Marcos, this is actually not a liquid cure, it started as a salt/sugar/spice cure, and the liquid in that first photo is the “brine” that resulted as the moisture from the salmon leeched out – no vinegar at all (though I did add an ounce of gin to the cure mix). The method I used was from Michael Ruhlman and Brian Polcyn’s Charcuterie (halved, and with my own mix of spices), and it is a total winner. I just got back from shopping and I have another gorgeous sockeye filet to play with.

    And to maggie – I figure I eat sushi, so this is really not all that different. 🙂

  3. Marcos Castrillón says:

    My method is half sugar/half kosher salt, ton of spices, all rolled onto fresh dill, then twice wrapped in film, two weeks on the fridge. Turn it every two days.
    It loses some liquid, but not that much.

    I’ve also tried it with trout and it’s goood. Pity I can’t find wild salmon/trout over here and I have to work with farmed beasties.
    I wonder if it would work with red tuna. No, wait. Bonito!

  4. I’m so bookmarking this one. Plan to go salmon fishing next year. Have friends who fish. This could be very useful (& delicious, of course).

  5. Jen,
    Happy Holidays to you and your hubby and kitties!

    Going to try this gravlax.

    I just pickled some eggs, and I want to serve them together!
    Weird combo but sounds just right to me!
    Stacey Snacks

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