We continued our tradition of making Swedish gravlax (gravad lax) for SuperBowl Sunday, and it turned out very well this year - in fact, I'd have to say that it was my best effort yet:



I'm having temporary bandwidth issues, so I won't be able to post a full photo spread, but you can read more about it and see more photos here, if interested:

http://foodsoftheworld.activeb...-2014_topic4017.html

I attribute my success to using sockeye salmon for the first time this year - the resulting gravlax was so rich it was almost buttery, and perfectly flavoured with the salt, sugar, black pepper and dill.

If you haven't at least tried gravlax yet, I urge you to do so; it's one of the easiest charcuterie projects that you can do, and the results can be on par with high-end restaurants.

As always, if anyone has any questions, please ask - there's lots of good information out there.

would it matter if you removed the skin prior to the aging/seasoning??

jd - if it were me, i wouldn't remove the skin. if you follow the link in my opening post, and then follow the link in THAT post back to my first gravlax, it's traditionally made by "sandwiching" two sides of salmon skin-side-out. then, when the salmon is done, the sliced gravlax is shaved off the skin, leaving it behind.

i am sure that "skinless" would indeed work, but I see no reason to skin it.

give it a try - i think you'll like it!