Quote:
Originally Posted by Mastodon
The first one, minus the vodka. Never heard of vodka/aquavit in a gravlax recipe before. In my head, it's basically just salt, sugar (equal proportions or slightly more sugar than salt - some people use up to twice as much sugar), white peppercorns, and fresh dill. No fennel, lime, or caraway. Black pepper can be added, but not substituted for the white.
And it's essential to have a mustard-and-vinegar sauce with it. H makes a wonderful gravlax sauce.
I'm hungry now...
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My H's family is Jewish. His father's girlfriend gave me a gravlax recipe that is almost identical to yours, but the proportion of salt and sugar was way different. About half as much sugar as salt. I don't like sweet meats or fish, so I cut that in half again. Salt, sugar, white pepper and dill. We have it with fresh veggies (tomatoes, cucumbers, onions and lettuce), and cream cheese.
They also gave me a matzo ball soup recipe that I changed drastically. The matzo balls seemed like they would come out as hard little dough balls, so I separated the eggs, beat the egg whites stiff, and added them into the dough at the last minute. I also made a homemade veggie soup instead of using the canned chicken stuff. At Passover everyone agreed that they are really glad I have no respect for traditional recipes. LOL.