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Random featured blog entry from A Fish Dinner in Memison
 | Kona NovaPosted April 28th, 2008 at 03:04 PM by Theophylact
This is more like classic smoked salmon than the gravlax recipe. I've slightly adapted a recipe from the New York Times: Quote: Kona Nova Adapted from Karen Breier Time: 10 minutes, plus four days' marinating 1˝ cup brown sugar 1˝ cup kosher salt 1 3-pound salmon fillet, skin on. 1 heaping teaspoon Lapsong souchong tea leaves 1 tablespoon single-malt Scotch whisky 1˝ tablespoons pure maple syrup. 1. In a two-gallon Ziploc® bag, |
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