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Gravlax variations

f
Fort Point Feb 15, 2007 09:30 AM

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.

  1. amkirkland Feb 15, 2007 12:15 PM

    Perhaps he used Lapsang Souchong, the smoked tea.

    2 Replies
    1. re: amkirkland
      f
      Fort Point Feb 16, 2007 05:50 AM

      Can I assume this would replace the dill?

      1. re: Fort Point
        amkirkland Feb 16, 2007 01:33 PM

        No, i would use it for the smoky flavor and keep the dill. I've used it in poultry brines before for that purpose.

    2. MMRuth Feb 16, 2007 05:55 AM

      I've done it with tequila and cilantro.

      1. a
        akk Feb 16, 2007 01:41 PM

        I know I have had it cured with vodka and also coated in crushed fennel seeds.

        1 Reply
        1. re: akk
          amkirkland Feb 16, 2007 01:46 PM

          that sounds incedible... maybe a slight bit of caraway too. Or how about some gin?

        2. favolaus Feb 16, 2007 03:32 PM

          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/

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