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Anonymous

View Same Google ImgOps iqdb SauceNAO gravlax.jpg, 157KiB, 1000x1333

Anonymous ID:cXyNcN/X Wed 16 Sep 2020 18:16:03 No.11305871 View View Report

Quoted By:

Pure gravlax.

>a four pound boneless fillet of salmon With skin
>4 to 5 full tablespoons of coarse sea salt spread evenly on the fillet
>one full tablespoon of brown sugar spread evenly on the fillet
>fresh dill applied in a liberate manner
>wrap the fillet in a foil
>place it in a fridge overnight
>scrape the fillet from excess salt, sugar and dill
>cut the fillet in slices

Some hipsters recommend slices of red beet included. Well, it's their salmon.

Anonymous

View Same Google ImgOps iqdb SauceNAO gravlax.jpg, 157KiB, 1000x1333

Anonymous ID:R4aA/Npz Mon 11 Nov 2019 20:07:16 No.9048234 View View Report

Quoted By:

>>9047896
Quite fine, thanks :)
I was well approved, pic related.

Anonymous

View Same Google ImgOps iqdb SauceNAO gravlax.jpg, 157KiB, 1000x1333

Anonymous ID:rerZra6A Tue 18 Dec 2018 22:05:20 No.7151928 View View Report

Quoted By:

>>7151643
I had my family around me at that time. My six nieces and nephews ate that one. Us adults had something else.

I live alone but I am not lonely. That's why I have four latest gaming level flatscreens and every console and game imaginable. I installed them but from there on I have no idea. My nieces and nephews then again indeed have.

I've been told I'm the best babysitter in the World. :DDDDDDDD

Anonymous

View Same Google ImgOps iqdb SauceNAO gravlax.jpg, 157KiB, 1000x1333

Anonymous ID:eCy5+NX3 Mon 10 Sep 2018 22:17:38 No.6408585 View View Report

Quoted By:

>>6408426
Go ahead bro. It's a great snack.

Pic related is from my birthday, earlier from this year. My oldest sis made that treat.

Anonymous

View Same Google ImgOps iqdb SauceNAO gravlax.jpg, 157KiB, 1000x1333

Anonymous ID:t+lCye8P Wed 27 Jun 2018 22:31:52 No.5658420 View View Report

Quoted By:

>>5658086

>salmon fillet with skin, salt, pinches of sugar, dill, wrap it in shrink wrap, place in the fridge overnight
>sharp knife, make 6mm or 1/4 inch wide cuts length-wise to the fillet from head to tail, don't cut through the skin, then cut sliced flesh off the skin
>nice porcelain, tin or silver tray tableware, assemble the slices on it in a neat but practical layout, don't scare people but invite them to have some

Anonymous

View Same Google ImgOps iqdb SauceNAO gravlax.jpg, 157KiB, 1000x1333

Anonymous ID:eQHMFMgZ Mon 16 Apr 2018 01:29:40 No.4803338 View View Report

Quoted By:

>>4803276
Originally 4 kilos of traditional West Coast gravlax. That's all there was left.

>gravlax
>a half cup of coarse sea salt per a kilo
>a tablespoon of fine sugar per kilo
>five rounds of black pepper from a mill per kilo
>fresh dill so that the most of the fish is covered
>wrap in tinfoil or shrinkwrap
>place in fridge overnight
>scrape excess dill, salt and pepper off the fish
>cut into sushi sized slices
>serve

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