http://www.culinaryescapade.com/?p=484&lang=en Sun, 27 Jun 2010 22:10:03 +0000 hourly 1 http://wordpress.org/?v=3.0.1 http://www.culinaryescapade.com/?p=484&lang=en&cpage=1#comment-461 cindy Tue, 29 Sep 2009 00:08:25 +0000 http://www.culinaryescapade.com/?p=484#comment-461 just wondering????how long will the gravlax last after you cure it???? MMMMMmmmm, can't wait. just wondering????how long will the gravlax last after you cure it????
MMMMMmmmm, can’t wait.

]]> http://www.culinaryescapade.com/?p=484&lang=en&cpage=1#comment-455 lovenSalmon Thu, 06 Aug 2009 12:42:54 +0000 http://www.culinaryescapade.com/?p=484#comment-455 It does look great. I would think you'd want to drain the moisture instead of re basting the fish, as the dry rub is suppose to draw the water out. It does look great. I would think you’d want to drain the moisture instead of re basting the fish, as the dry rub is suppose to draw the water out.

]]> http://www.culinaryescapade.com/?p=484&lang=en&cpage=1#comment-392 judyfoodie Thu, 09 Jul 2009 23:52:28 +0000 http://www.culinaryescapade.com/?p=484#comment-392 @ Maija - What a great idea to slice the fish before the curing. Definitely something I'll try considering how impatient i am. Thanks! @ Maija – What a great idea to slice the fish before the curing. Definitely something I’ll try considering how impatient i am. Thanks!

]]> http://www.culinaryescapade.com/?p=484&lang=en&cpage=1#comment-389 Maija Thu, 09 Jul 2009 13:52:14 +0000 http://www.culinaryescapade.com/?p=484#comment-389 Your gravlax toast looks so yummy. I must remember to make some soon, too. If you don't want to wait three days for the salmon to be ready, you can do as my family does. We slice the salmon very finely and place the slices in a bowl. On top of each layer of salmon you sprinkle the sugar-salt mix and (fresh) dill. Weight the salmon down with a small plate or two, wrap in plastic and keep in the fridge for 24h. And then you enjoy! Your gravlax toast looks so yummy. I must remember to make some soon, too. If you don’t want to wait three days for the salmon to be ready, you can do as my family does. We slice the salmon very finely and place the slices in a bowl. On top of each layer of salmon you sprinkle the sugar-salt mix and (fresh) dill. Weight the salmon down with a small plate or two, wrap in plastic and keep in the fridge for 24h. And then you enjoy!

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