I've made your recipe a couple of times now. It is absolutely the best I've ever had. And easy!.
Thank you for sharing.
Peace

J

I've decided to try making grave lax for the first time. after reading all the comments I was afraid that it will become too sweet for my taste, so I took a small bowl and dissolved the sugar and salt in water just to get the taste of it.. Luckily I did!!! And would recommend it to everyone if your not sure about ratio between salt and sugar without wasting the lax. [b]-- just a tip to share, nothing against the original recipe.[b]

Anyways, just shoved it in the fridge with 1:1 ratio, lemon zest and fresh chopped dill.
Will post results in a couple of days

Hi J

Just a quick one for you have you ever done this type of cure on white fish ? As in Cod or Haddock ? Or have you any idea where I would find one ?

Regards

John

I tried your recipe before and absolutely loved it! Again I made it tonight so I will be drooling until Tuesday night! I added a little more chopped lime and lots more dill because my husband asked nicely :>) I used to make it with lots more salt, less sugar, peppercorns instead of limes, and tons of dill. Put it in a tight fitting plastic container and poured brandy over it, up to the depth of the bottom filet. Turned it over every 12 hours for 3 days and sliced a very firm shrunken slab of gravlax as thin as I could. We always liked it but compared to your recipe----what the heck was I thinking!? Thank you very much for my NEW recipe!

Fabulous recipe. I am a bit of a hunter/gatherer, so this gives me options with my fish. I use trout instead of salmon because I fish for trout. The flavor is more subtle - try it if you can. I have adjusted the mix slightly - heaped tsps of salt, and level tsps of sugar + slightly more lime zest. Different strokes .............

I previously tried a recipe from a famous English food writer. I could have re-soled my boots with the result. Yours is sublime, and I have converted half the neighborhood.

Many thanks, and more power to your elbow.

Stan H

Hubby & I just got back from the beach here in Alaska. Got a King Salmon and a Red Salmon in about 10 mins. Told my French hubby I was going to make him gravlax, he's skeptical. I'm Norwegian and ate gravlax as a child but forgot all about it til today. Will try your recipe and let you know. We also halibut fish throughout the summer too. Do you know if this will work on halibut ?

Dear J Stanton,
I'd like to thank you for the gravlax recipe. I am so glad i tried it. It was successful. I only eat sashimi, smoked salmon and gravlax. Thank you again.
Kim