The gravlax I mentioned the other day was unwrapped, rinsed, sliced and eaten. Not entirely, no, that would be crazy, but we ate about a quarter of it. A lot. The only thing I would do differently-next time I make it and there will be a next time-is to use actual Kosher salt rather than regular table salt. And maybe use brown sugar instead of white.
Try not to drool on your keyboard.
And because I was feeling culinarily ambitious, I made latkes to eat the salmon with. Oh, latkes are good eating, right?
Yeah, really good eating. With sour cream. Oh.
Speaking of fish, big white fish Donna has a bruise on her shoulder and I wonder if there was a fight during the night or if she just got scraped on a rock. She’s pretty fussy about letting me look closely (and her fin blobs are getting worse too) and I’m guessing she’s not long for this world. Ah, 14+ years is a pretty good run for a regular, old fashioned feeder fish I guess.
I’m really hoping we hear from Ari today-she’s in California for xmas. Video chat is armed and ready!
Here (in Finland) we generally use sea salt for gravlax. And lots of dill.
Ok, sea salt next time, you Fins know best. And I did use lots of dill! You can see green squiggles of it in the top picture!
This was so crazy delicious! Caitlin has been feeding me really well as a Christmas treat (not that she doesn’t always).
I am so making that as soon as I get my hands on some feesh.
My mom says she uses trout instead of salmon sometimes, it’s just as good and is cheaper.
*drools* OMG that looks SO yummy! Esp since I haven’t eaten a proper meal all day today. That looks divine and I LOVE latkes they’re so good!
Steph, the salmon was the best part, but the latkes were VERY delish too!