Kona Nova
Posted 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: The original version of this uses a lot of dill, which I haven't found to change the flavor much and is often not easy to find in good condition at the supermarket. It also uses brewed tea, which makes the mix soupier without much benefit; the salt mixture will extract enough moisture from the fish to guarantee that all surfaces get sufficiently brined, and nothing gets through the salmon's skin (which you need kept on for convenient slicing) anyway. Finally, the original uses brandy or Liquid Smoke as an option instead of tea; I use Scotch in addition to tea.
Quote:
Kona Nova
Adapted from Karen Breier
Time: 10 minutes, plus four days' marinating
1½ cup brown sugar
1½ cup kosher salt
1 3-pound salmon fillet, skin on.
1 heaping teaspoon Lapsong souchong tea leaves
1 tablespoon single-malt Scotch whisky
1½ tablespoons pure maple syrup.
1. In a two-gallon Ziploc® bag, lay the fish fillet(s) flat. Cover the meat side with a mixture of the sugar, salt, tea leaves, ample sugar and scotch. (If you're using two smaller fillets, now lay them face-to-face with the mixture in between.) Suck as much air out of the Ziploc® bag as possible before sealing it shut. Place a pan on top of fish, and weigh down with cans or bricks (this last step is not essential if the fillets are thin or firm).
2. Cover and refrigerate for three or four days, turning once every day. After three or four days, cut off a small piece, rinse, and taste. When it is to your liking, remove from dish, and rinse for about three minutes to remove remaining salt. Slice, and serve on on bagels with cream cheese.
Adapted from Karen Breier
Time: 10 minutes, plus four days' marinating
1½ cup brown sugar
1½ cup kosher salt
1 3-pound salmon fillet, skin on.
1 heaping teaspoon Lapsong souchong tea leaves
1 tablespoon single-malt Scotch whisky
1½ tablespoons pure maple syrup.
1. In a two-gallon Ziploc® bag, lay the fish fillet(s) flat. Cover the meat side with a mixture of the sugar, salt, tea leaves, ample sugar and scotch. (If you're using two smaller fillets, now lay them face-to-face with the mixture in between.) Suck as much air out of the Ziploc® bag as possible before sealing it shut. Place a pan on top of fish, and weigh down with cans or bricks (this last step is not essential if the fillets are thin or firm).
2. Cover and refrigerate for three or four days, turning once every day. After three or four days, cut off a small piece, rinse, and taste. When it is to your liking, remove from dish, and rinse for about three minutes to remove remaining salt. Slice, and serve on on bagels with cream cheese.
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