Help! - gravad lax
Made some gravad lax, using skinless salmon and it's turned out a bit too salty.
Are there any established ways to fix this? I presume soaking in water for a while will solve the problem (as you'd do with over-salty bacon)?
Thanks for any help!
I don't think I would water soak nor do I think all is lost.
If you have the texture you like and want,you'll lose it.How salty is too salty?
"a bit too salty"is easy to adapt and work with.
maybe a short additional cure with just sugar
Not knowing your menu purpose,main,app etc.
Maybe rethink,add to the condiments things that balance well with and against salt without a ton of work.
sour cream or ranch dressing with a sweet note
not quite sweet pickled,onion,fine shred cabbage