Nut LOX the final cure for Salmon New York style

**david44** · 23-05-2023, 06:21 PM

Homemade Gravlax recipe

450g (1lb) pieces of Norwegain, Alaskan Atlantic salmon, belly portion preferable
2 tbsp chilled vodka/absinthe/gin or my choice RYE
¼ cup salt
freshly cracked green pepper, black is fine if green corns hard to find and that pink Him alayin rock salt but any salt in small amounts

1 bunch fresh basil

Step 1
Cut two pieces of salmon so that you can lay one on top of the other.

Step 2
Cover a portion of your counter with enough plastic wrap to lay the salmon pieces down and then wrap them up. Place the salmon side by side, skin side down on the wrap.

Step 3
Drizzle each piece with 1 tbsp of chilled spirit
Mix the salt sprinkle both pieces with the mixture.
Season with freshly cracked pepper.
Lay enough basil to cover the entire surface of both pieces.
Using the plastic wrap as an aid, lay one piece of salmon over the other and tightly wrap the salmon pieces so the meaty sides firmly adhere to each other. Take another piece of wrap and continue to seal the package.

Step 4
Place the package in a shallow dish and lay a plate or small pan on top of the salmon. Place a heavy item on top of the pan or plate or gf (may lead to soggy bottom) to weigh down and press the flesh.

The Roll
Place the dish in the fridge, turning the salmon over every 12 hours for 2 to 3 days. The longer the cure, the drier the finished fish and more intense the flavour.

Step 5
Remove the salmon from the fridge, discard all the herbs and lightly rinse. Pat dry. Using a very sharp long knife, begin slicing the salmon at a forty-five-degree angle, being sure to not cut through the skin (since you don't want skin on the slices). Serve the sliced gravlax on top of a latke I like remoulade or tzatziki . keep a week max!

Enjoy

Latke recipe to follow

**david44** · 23-05-2023, 06:27 PM

Latkes the finest way to eat spuds

INGREDIENTS

Yield: About 3 dozen

2large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
1large onion (8 ounces), peeled and cut into quarters
2large eggs
½cup all-purpose flour
2teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
1teaspoon baking powder
½teaspoon freshly ground black pepper
Safflower or other oil, for frying

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Ingredient Substitution Guide

PREPARATION

Step 1
Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
Step 2
Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
Step 3
In a medium heavy-bottomed pan over medium-high heat, pour in about ¼ inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.

**helge** · 23-05-2023, 06:46 PM

Originally Posted by david44

remoulade

Is there such a thing in the anglo world ?

Never knew

Being old fashioned, I'd prefer Fox Sauce (Dill) with your salmon

**david44** · 23-05-2023, 07:17 PM

Originally Posted by helge

Is there such a thing in the anglo world ?

It is a traditional French sauce alongside the classics every sous chef learns like he five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato. Developed in the 19th century by French chef Auguste Escoffier
Some first class chefs work for airlines where hey are called

Air Friars or Flying Saucers, more down to earth are Balcony BBQ bandits, the we have Queensland gourmet garter popping legopeners

I also like Basquaise, mayonnaise, and Bearnaise my favourite with steak tartare

I think Anglo sauces are alcohol followed by anything with Heinz or a Kebap on top.

If not saucy enough

https://snippetsofparis.com/french-sauces/

Jeg vil vær i Vanlose over sommeren, du er blevet advaret

**BLD** · 23-05-2023, 07:42 PM

Originally Posted by david44

Latkes the finest way to eat spuds

INGREDIENTS

Yield: About 3 dozen

2large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
1large onion (8 ounces), peeled and cut into quarters
2large eggs
½cup all-purpose flour
2teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
1teaspoon baking powder
½teaspoon freshly ground black pepper
Safflower or other oil, for frying

Add to Your Grocery List

Ingredient Substitution Guide

PREPARATION

Step 1
Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
Step 2
Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
Step 3
In a medium heavy-bottomed pan over medium-high heat, pour in about ¼ inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.

Splendid recipe im pretty sure me and chitty can work with this.

**Mendip** · 23-05-2023, 08:03 PM

Originally Posted by david44

Homemade Gravlax recipe

I really like Gravlaks and once took a half side back to the UK from Norway for Christmas. It was very popular.

Usually eaten with a dill sauce, I believe.

'Laks' is Norwegian for salmon, I think. Never seen it called 'Lax' before.

**malmomike77** · 23-05-2023, 08:14 PM

Lox..

**Topper** · 23-05-2023, 09:27 PM

Originally Posted by Mendip

I really like Gravlaks

A favorite of mine as well....its dead easy to make at home, too.

**david44** · 24-05-2023, 12:00 AM

Loks is a yiddish derivation from same root as German Swedish Danish etc

Dillis trad will I like willy Dilly and even willy nilly I personally not a dill fan similar to Phak chi farang

I used to eat Latkes in E London and one place long gone near Zwemmers in Charing Cross Rd where an Austrian origin chef served with one my favourite non French sauces Shaslick of Balkan Turlish cuisie recipe coming give it a try , easily found anywhere in Germany /Cemtral Europe a bit like a spicey Ketchup much milder but hints of Sri Racha

**david44** · 24-05-2023, 12:07 AM

Home made shaslick

Garlic Paste 2 tbsp
Tomatoes 6
Onion 500 onion
Dried Parsley 1 tablespoon
Dried Basil 1 tbsp
White pepper powder2 tbsp

Excuse music but the video show how easy

Mix stir fry I use a little wine or white wine vinegar Ducros best I can find here

For a quick cheat use ketchup lime soy and garlic all easy to find here
Lemons 3 Water 1/2 cup
Salt to taste

https://www.youtube.com/watch?v=4kmzPmBCa80&t=102s

Latke and shaslick is a refinement of hash browns with ketchup or the potato cakes , a bit more prep for a lovely texture.
P.S. not diet food!!

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