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Old 01-11-2009, 09:38 PM   #21
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will do, elfie. i'll try to get some pics.
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Old 01-18-2009, 06:19 PM   #22
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Just curious, did you end up making the gravlax? I just finished eating my last batch this morning. I still have vast amounts of Chinook from this fall in my basement freezer, so I tend to make a batch once a week or so.

Given that my wife has an utter abhorrence for dill, I use thinly sliced, confitted lemons instead. I lay them in a checkerboard pattern across the fillet before peppering and packing in the sugar/salt mix.
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Old 01-18-2009, 06:26 PM   #23
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Quote:
Originally Posted by OneEyeCharlie View Post
Just curious, did you end up making the gravlax? I just finished eating my last batch this morning. I still have vast amounts of Chinook from this fall in my basement freezer, so I tend to make a batch once a week or so.

Given that my wife has an utter abhorrence for dill, I use thinly sliced, confitted lemons instead. I lay them in a checkerboard pattern across the fillet before peppering and packing in the sugar/salt mix.
Welcome to DC, Charlie.
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