09 février 2006

Minimalist delicacy

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Salmon Gravlax and honeydew melon


Now this is one fancy mouthful.  Contrasting bright colours, delicate flavours, original combination: My idea of cooking. I must have eaten half of my salad while I was photoshooting.
Graxlax originates from Scandinavia, the salmon is cured in brine for a least two days, no cooking is required. I recently read that freezing the salmon for at least a week prior to curing it is required as parasite may be present in the flesh.

 

Although the basic recipe only uses kosher salt, dill (whole bunches of delicious fresh dill) and sugar, a few ingredients may be added. I added a teaspoon of Vodka to mine. I love cooking with alcohol, so far I tried Gravlax and sherry, rum and vodka (Unflavoured vodka but I could try with Raspberry Vodka. Lemon Vodka sounds appealing too). What an Iconoclast!

 

Melon and salmon colours as well as textures combine well. Cured salmon develops strong flavours and it is not as oily as smoked salmon. The fat "melts" and spreads through the flesh giving it quite a consistent texture. The lineage is very well defined and the colour is so vivid, a magnificient piece of edible Art.

Posté par GiantSquid à 10:04 - - Commentaires [8] - Permalien [#]


Commentaires sur Minimalist delicacy

    good idea! I will test il this springtime!
    sorry for my bad english and good continuation.

    Posté par lollipink, 09 février 2006 à 10:16 | | Répondre
  • pas de probleme, merci d'etre passee. Si tu veux, tu peux servir le saumon avec des pommes en hiver... je sais, ca a l'air bizarre mais c'est bon. A+

    Posté par Giant Squid, 09 février 2006 à 10:28 | | Répondre
  • celine
    when I was in Norway for a while I swear I said there is no need for me to go to New Zealand because of the salmon and fjords

    vodka hmm I would not mind that

    PS shall we meet in cote d azur
    am going back this spring
    me and nutella pancakes

    Posté par sha, 09 février 2006 à 11:44 | | Répondre
  • What a traveller you are!
    Hmmmm, I'll go anywhere for Nutella.

    Posté par Giant Squid, 09 février 2006 à 11:49 | | Répondre
  • My mother used to make the best gravlax there was! Homemade one is soooo much nicer than the one you buy, much more texture to it!

    Posté par ilva, 09 février 2006 à 21:58 | | Répondre
  • The color of the melon contrasted against the gravlax is beautiful!!!! I've always wanted to make my own gravlax and you have motivated me to do so.

    Posté par sher, 10 février 2006 à 05:08 | | Répondre
  • such an interesting combination, thanks so much for the great idea!

    Posté par eatzycath, 11 février 2006 à 20:59 | | Répondre
  • Ilva: oh that's right, you're Swedish. I hope you're not shocked to read I add all types of liquors to my brine!

    Sher: Go ahead!! Gravlax is so delicious, yet SO easy to make.

    EatzyCath: I love sweet and savoury combinations, hopefully you will too. Let me know what you think if you try.

    Posté par Giant Squid, 13 février 2006 à 11:36 | | Répondre
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