I'm a trout fisherman and I see no reason why I couldn't.
Where can I find Gravlax Benedict for brunch? Bonus points if it includes blanched asparagus.
Last week I was making regular gravlax, and my vegetarian roommate asked if tofu could be cured similarly. I've never thought of that before, I've marinated tofu but never considered curing it like fish.
So I froze a block of extra firm tofu, thawed and pressed it overnight, then packed it in a mix of salt/brown sugar/spices just like I would fish. For this one I used brown sugar that had been cold smoked over apple wood chips, kosher salt, rosemary, black pepper, and juniper berries.
Put it back in the fridge with a weight on top of it for 24 hours, flipping once halfway through, then rinsed off the cure and tried it.
It is so damn good. It's not gravlax, but definitely worth putting on crackers or a bagel. I'm glad I didn't go longer than 24 hours though or it would have gotten too salty.
Unfortunately my current living arrangements don't allow me to get into more involved projects, so when a relative gifted me some salmon that would have been my dinner at a family dinner that was cancelled because of covid I decided I may as well try to do something interesting with it.
Pretty small & simple, 450g Salmon, 30g salt, 20g sugar, fresh dill and a small grated beetroot.
Rubbed the salt and sugar over it, placed the dill on top then cover the flesh in beetroot. wrapped it in greaseproof paper then vacuum sealed in a bag with some wads of paper towel. left it for 3 1/2 days to do it's thing. I also served it on homemade bagels, but this isn't a baking sub.
https://preview.redd.it/irgsgk9avh961.jpg?width=960&format=pjpg&auto=webp&s=0d0aeeea1017274ffe784412e27e8ca9b8fc0309
