Gravad Lax With Cognac

Since I was not too pleased with the last experiment into making gravad lax, I tried a different variation on the theme that uses cognac or something similar. I also threw in some coarsely crushed peppercorns. In an attempt to reduce the intense saltiness, I used a bit less salt and washed it more thoroughly. Nevertheless, it still turned out rather salty, though it had a cleaner taste which was nice. This time, I used some organic Scottish Pearl Salmon which was nice, but whether it made a noticeable difference...I'm not too sure. If my preparation were better, I may have noticed but alas, the experiments will have to continue...

Gravad Lax

My trip obsession centered on Scandinavian foods has not abated. I've been trying my hand with that fishy delight of gravad lax or gravlax depending on the language. It's finally done curing. What's it like? First off, I tried one slab or arctic char and one slab of standard Atlantic salmon. Unfortunately, both were way too salty. Texturewise, they seemed to have been over-cured. I was also disappointed with the lack of dill flavor despite the bushes of dill I crammed in. Before digging in, I was quite apprehensive being my first go at curing raw fish. Was it full of bacteria? Were there parasite eggs in the flesh ready to overtake my body once they gained access? Would I be paying a visit to the emergency room tonight?? Should I write a will?? =O I took a deep breathe and dove in. I slapped it on to a buttered slab of Wasa rye crispbread and added a few hunks of avocado that was ready to disintegrate from lack of attention. Afterwards, I couldn't stop drinking water from the saltiness. It really didn't hit me until later.

I'm now just waiting to fry up the leftover skin (after I thinly sliced the slab up) in some butter. Mmm!!! Crispy, fatty goodness! =9~ I can't wait to eat it up with some hot rice....ooohhhh yaaaa!!! Or maybe have it with some salad. Ah ha! =D