371468 Thu Feb 15 10:30:51 -0800 2007 7 31 Home Cooking 0 2295809 Looking for possible variations on the standard gravlax ingredients of salmon, dill, sugar, salt and pepper. Vauguely remember that a chef once told me he used tea leafs, but I don't know how. Thu Feb 15 10:30:51 -0800 2007 12620 Fort Point 1 2296576 Perhaps he used Lapsang Souchong, the smoked tea. Thu Feb 15 13:15:39 -0800 2007 2295809 30158 amkirkland 2 2298585 Can I assume this would replace the dill? Fri Feb 16 06:50:26 -0800 2007 2296576 12620 Fort Point 3 2300507 No, i would use it for the smoky flavor and keep the dill. I've used it in poultry brines before for that purpose. Fri Feb 16 14:33:37 -0800 2007 2298585 30158 amkirkland 1 2298603 I've done it with tequila and cilantro. Fri Feb 16 06:55:07 -0800 2007 2295809 10985 MMRuth 1 2300531 I know I have had it cured with vodka and also coated in crushed fennel seeds. Fri Feb 16 14:41:21 -0800 2007 2295809 65825 akk 2 2300546 that sounds incedible... maybe a slight bit of caraway too. Or how about some gin? Fri Feb 16 14:46:57 -0800 2007 2300531 30158 amkirkland 1 2300859 I made this and it was terrific. http://www.foodandwine.com/recipes/pastrami-spiced-gravlax Another thing that you could do is make a wonderful dill sauce. I think that the one from Aquavit cookbook is the best ever. It is basically: 2 talbespoons of honey mustard 1 tablespoon dijon mustard 1 talbespoon stong coffee 1 teaspoon of sugar salt 1 tablespoon white wine vinegar 1/3 cup chopped dill 1 cup canola oil blend everything but canola oil. Then slowly add oil to make an emulsion. Very tasty. Carrie http://cookbad.blogspot.com/ Fri Feb 16 16:32:54 -0800 2007 2295809 27447 favolaus