How safe is making your own gravlaks/gravlax?

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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.
 
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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