Comments on: Upping the Ante: Adventures in Gravlax

By: Carolyn

Carolyn — Sun, 02 Jan 2011 14:13:40 +0000

Regi, you said it. Jerky! We survived by not eating much of it.

By: Regi

Regi — Sun, 02 Jan 2011 05:57:46 +0000

OMG, the Tyler Florence recipe asked for 2 CUPS of salt? How did you end up making that? And how did you survive? I’m reading this a year after your post with my batch of salmon marinating (tweaked a few recipes, but 1/2 as much salt as sugar basically), but OMG that’s not Gravlax, that’s jerky or preserved salmon for a trip to Mars or something!

By: Homemade Gravlax Revisited | Umami Girl

Homemade Gravlax Revisited | Umami Girl — Tue, 01 Dec 2009 17:19:46 +0000

[...] this year I wrote about our misadventures in homemade gravlax, which had all the potential in the world until a little tragic flaw called hubris made its way [...]

By: Carolyn

Carolyn — Thu, 12 Mar 2009 14:14:09 +0000

So, Frida, I swear I responded to your comment weeks ago. Umami boy remembers reading it. There was a part about IKEA food and everything! It seems to have disappeared, though – luckily my mom is also looking out for you and gave me some flack yesterday for not having responded. Anyway, I am SO happy to have your suggestions for using oversalted gravlax, both because I froze some and because I now don’t feel like the first person on earth to have oversalted. Sounds like some prior transgressors may even live in Sweden! Not to mention that the mere presence of your comment lends this post a certain measure of legitimacy…. Thank you!

By: Hands-on lessons at the outdoor show; Impressive antlers, a fishing pond and camp cooking seminars are just some of … (The Bulletin)

Mon, 09 Mar 2009 00:15:20 +0000

[...] Upping the Ante: Adventures in Gravlax [...]

By: Frida Noren

Frida Noren — Fri, 27 Feb 2009 10:49:30 +0000

I can´t tell you how excited I am to see some Scandinavian cuisine here! As a native swede who grew up eating salmon basically every day, it is great to see one of our national dishes appreciated here as well.
If the cured salmon turns out slightly to salty, a tip could be to use it in a potatoe gratin or in a creamy white pasta sauce with grean peas. Green peas + salmon is the everyday lunch in Sweden, well, that is of course when we´re not eating the Ikea meatballs ;-).