Comments on: GRAVLAX

By: GRAVLAX « foodanddrinkexperience

GRAVLAX « foodanddrinkexperience — Sat, 29 Jan 2011 18:53:09 +0000

[...] Source: http://www.foodpeoplewant.com/gravlax/ [...]

By: GRAVLAX | Cake And Cookies Recipes

GRAVLAX | Cake And Cookies Recipes — Sat, 29 Jan 2011 14:32:20 +0000

[...] Source: http://www.foodpeoplewant.com/gravlax/ [...]

By: K.G. Schneider

K.G. Schneider — Thu, 03 Jun 2010 00:13:40 +0000

I had dinner with your mother last weekend and she told me about your wonderful blog–what great reading!

By: stephen

stephen — Sat, 29 May 2010 14:54:27 +0000

that’s what i want right now! for breakfast. I LOVE that combo.

By: Joann

Joann — Mon, 24 May 2010 23:30:36 +0000

oh ok, thanks for answering and explaining hagn !

By: Mike

Mike — Mon, 24 May 2010 20:55:40 +0000

Joann – You can really use either for this recipe, but vodka will yield gravlax with a smoother taste and finish. Alternatively, vermouth adds a pleasant bitterness that can also be quite desirable.

By: Joann

Joann — Mon, 24 May 2010 17:02:52 +0000

in the recipe you have vodka and vermouth, which is it??

By: Camilla

Camilla — Thu, 13 May 2010 07:07:28 +0000

Hello, I’m from Sweden and so is the recipie of Gravlax, I just ned to add an important comment about your wonderful Gravlax. When you buy it fresh u need to froze it for atleast 24 hours cause there is som bakteria in the salmon that dies when it get frozen, otherwise you can get sick of eating the salmon. when it has been frozen you just take it out and put it in the refridge for 24 hours and then you make it the way you had in your recipie. Gravlax is a wonderfoul dish I would recomend you to eat it with boiled potatoes in a dill sauce. mmm… Good luck with your gravlax.

Best regards

By: Koko

Koko — Thu, 13 May 2010 06:18:18 +0000

Wow, so neat to cure it yourself- I’ve wanted to do that for awhile now! It looks beautiful.

By: M.

M. — Wed, 12 May 2010 16:11:56 +0000

This looks amazing….love gravlax…I guess I’ll have to try making it at home myself