I made gravlax

[joneschick]

it was supposed to be for eggs royale for Father's Day, but we just ate it with thinly sliced red onions on my fresh baguettes. soooo good. quite simple. http://www.pigpigscorner.com/2011/05/gravlax-dill-cured-salmon.html Next, I want to try with some smoked salt rather than plain salt. I checked Penzey's online, but I don't see what I want. Off to the store a little later. Daughter's 2&3 both have applications to drop off for the Penzey's warehouse. :hi:

[flamin lib]

1. Yeah, it's hard to just let it sit around.

[joneschick]

2. omg. that is all.

what a gorgeous pic

[Retrograde]

3. It's surprisingly simple to make

I use a mixture of equal amounts salt and sugar - I usually leave out the dill because it's not in season when the salmon are. My "recipe":
-obtain medium-sized salmon. Trim top, tail, fins to use for stock or chowder later on. Cut into two filets
-remove bones, even those annoying little ones. This is the hardest part: a good pair of pliers helps
-rub the fish all over with the sugar/salt mixture until it can't hold any more
-put the halves of the fish back together, skin sides out, and place in a ceramic container just large enough to hold it. Cover with a piece of foil, and place a board on top. Weigh down the board if necessary - I use cans for this
-twice a day or whenever you think of it turn the fish.
-After 5-7 days (I use larger pieces so I give it more time) take the fish out of the brine that's accumulated and slice thinly. Arrange on a nice platter with diced onions, or capers, or a mustard sauce and impress your friends!