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Old 03-27-2018, 06:07 PM   #11
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I just looked it up 1\4 cup vodka, recommended Absolut lemon flavor, 2 pounds salmon.
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Old 03-27-2018, 06:26 PM   #12
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taxy - I saw the look in your eye and the grin on your face when you talked about making graved lax... keep on putting in the vodka!
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Old 03-27-2018, 06:30 PM   #13
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Quote:
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taxy - I saw the look in your eye and the grin on your face when you talked about making graved lax... keep on putting in the vodka!

I guess I'll just have to do my own side by side experimentation.
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Old 03-28-2018, 01:05 AM   #14
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With a sidecar glass of vodka to clear the palate between recipes, right taxy?
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Old 03-28-2018, 05:31 AM   #15
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With a sidecar glass of vodka to clear the palate between recipes, right taxy?
Akvavit, if I can find any.
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Old 03-28-2018, 11:37 PM   #16
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I made gravlax at culinary school. It was for a seafood buffet and it turned out great. We made it without alcohol. Love the stuff!

Lydia!
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Old 03-29-2018, 01:50 AM   #17
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I have made graved laks (that's how Danes spell it) a number of times. I have always made with smaller quantities. I think the trick is using thick pieces of salmon. Julia Child even had a recipe for making it from already sliced salmon. It was ready in a few hours. Maybe that's the trick, not leaving it too long. My personal experience is that you want Atlantic salmon for this. The two times I used wild Pacific salmon, it was bland.
When I lived in Tacoma, Washington, I found that the Pacific Salmon was very strong when cooked just as is from the sea. I love salmon, but can only eat a small bit at a time.
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Old 03-30-2018, 02:11 PM   #18
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My mum is off with church choir, be back home tomorrow said dad and then offered me lark tounge paté recipe from a old german cookbook.. 1 lark tounge and 1 oxtounge is the base, I dont think I can find either.
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Old 03-31-2018, 05:03 AM   #19
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I just came across this video for Swedish Gravlax and Potato Salad. It sounds great.

https://www.facebook.com/swedense/vi...6171720429720/

Here's the list of ingredients, from the video:

Salmon fillet - 750 g
Sea salt - 4 tablespoons
Sugar - 4 tablespoons
Dill - 100 g
Ground white pepper - 2 teaspoons
Potatoes - 800 g
Radish, green asperagus, spring onions - bundle of each
Crème fraîche (20% fat) - 200 g
Mayonnaise - 3 tablespoons
Dijon mustard - 2.5 tablespoons
Parsley - 40 g
Vinegar - 1.5 teaspoons
Vegetable oil - 200 ml
Lemon - 1
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