Tuesday, December 14, 2010
Homemade Grav Lox with Cream Cheese (and Pickles)
I have to say that the Grav lox has taken some frustration out of my bite.:o) ( I'm trying make puns
and doing a poor job of it). Any
way your looking at a good bit that would have been a half package if I'd bought it.
My dill was limp from being frozen by the cold snap. but I used it anyway and it worked out fine. Next year I'll plant more and by then I hope to have some Row Covers to help protect it from bugs and weather.. Making Grav lox is pretty easy, just takes a little patient waiting for it to "cook"..
Place Salmon (Skin side down) in a glass dish , cover with dill
Mix dry ingrediants
1/2 cup kosher salt
1/2 cup sugar
1 tbl fennel seeds (ground)
2 tbl White or Black Peppercorns (ground)
put dry ingrediants over dill, place other portion of salmon (meat side) on top.
place a plate on top of the whole thing, then place a heavy object (can,or covered brick)
let sit in Fridge for 1-3 days, it will "weep" , spoon that "weep" back over the Salmon.
on the 3rd or 4th day..wipe dry ingrediants off Salmon, slice thin in a slant and enjoy!
I got this recipe from my "barefoot contessa, back to basics" Cookbook