I’d like to make some Scandinavian cured salmon. I’ve read about a dozen recipes, and while they’re all similar, the salt and sugar ratios vary wildly!
I’m not going to make a whole side of salmon, there’s only two of us. I don’t even want to make a whole pound, but most of the recipes say not to use less, as the salmon will become very salty.
Does anyone have experience with this northern delicacy?
PS
Can one use fennel instead of dill? I know, it won’t be gravlax anymore, but I thought it’d be an interesting variation...
I’m not going to make a whole side of salmon, there’s only two of us. I don’t even want to make a whole pound, but most of the recipes say not to use less, as the salmon will become very salty.
Does anyone have experience with this northern delicacy?
PS
Can one use fennel instead of dill? I know, it won’t be gravlax anymore, but I thought it’d be an interesting variation...