Thursday, 27th September 2012

Those of you following my facebook page, already know about this ominous salmon. I watered some of your mouths’ and then there was “only” cake again. The torture has now an end, but this also means, you have to make this gravlax now (so you can enjoy it at the weekend).

You read more often now about gravlax on food blogs and in cookbooks, these days. But unfortunately most of the recipes are very similar, using typical spices and herbs for fish. But I didn’t wanted it typical, I wanted something special! I never made gravlax before, but I wanted to paint the town red!

Again I was inspired by Nicole Stich and her book Geschenkideen aus der Küche (“gifts from the kitchen”), who provided the idea with the vanilla, as well as using citrus zest. And as vanilla and orange are a great pair and tarragon has this vanilla touch and harmonizes well with its anise aroma, I chose this combination.

I used 1 kg salmon, which was way too much, of course. Half of it was enough for 8 people on a brunch, especially if you serve a lot of other things, too. We ate the rest the following days and froze some. But I also read you can keep it in the fridge for up to 2 weeks, although I didn’t tried it!

Homemade Gravlax with Orange, Tarragon & Vanilla

One year ago: Frozen Yogurt wit Lemon

Two years ago: gluten-free Sugar Cookies

Three years ago: Vol au Vents with Pear Compote

 

Homemade Gravlax with Orange, Tarragon & Vanilla

                        

One Response so far.

  1. Lemon says:

    Was für eine tolle Kombination an Geschmäckern. Beim Blick auf das Foto läuft mir das Wasser im Mund zusammen.

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