Thread: Gravad Lax

I ended up curing it for 5 days and the result was good, much like cold smoked fish. Like a lot of smoking and curing techniques, you can't taste much of the original flavour, which in the case of trout is a good thing!

I have made it and love it , used the salmon from Twizel ,
Skin on,
bones out,
salt and sugar , equal amounts,
Fennel , use the green hairy bits chopped fine
sliced lemon,
lay fillet skin down and put good amount of salt sugar mix
add fennel on top
add lemon on top
put the other fillet meat side down on top
wrap tightly with gladwrap , put in fridge for a day , turn a few times so juices go into meat equally ,unwrap drain juices then wrap and back into fridge
three days and ready to go , should be firm to touch ,thin slices on a cracker hard to beat.