astrobaja - 10-16-2007 at 08:21 AM
Hi all,
Figured with all the wonderful fresh fish to be had in baja that this would be a nice one. Its got the texture of a smoked salmon but much more
delicate sweet flavour!
I tried this recipe on a very fresh piece of salmon, I've done gravlax before but it turned out too salty. I think it was because the recipe called
for too much salt and too long a cure time. 12- 24 hours is PLENTY and for sure use more sugar than salt. 3 tblspns coarse salt and 4 tblspns sugar
was more than enough to cure a 1-2 lb fillet of salmon.
Try it its wonderful sliced thin with a little coarse mustard with a baguette.
http://www.saunalahti.fi/~marian1/gourmet/5_2.htm