gravlax, lox, nova lox: we’ve come a long way from preserving salmon out of necessity. thankfully, the advent of refrigeration hasn’t killed the tradition altogether. the differences are subtle: do you add sugar to the cure or just salt? do you use aromatics like dill or juniper? do you smoke the fish after the cure? if you smoke, is the smoke hot enough to cook the fish, or do you cold smoke it?
in our case, we used salt and sugar with dill as our aromatic. initially, we decided not to smoke it (although the decision to eat without waiting to smoke may have been related to the fact that the girl was hungry for breakfast… and what the girl wants, the girl gets). later, with bellies full of gravlax, we decided to experiment with adding some smoke. stay tuned for a video. in the meantime, follow the jump for our so-easy-anyone-can-do-it curing recipe.
chef meets girl 