Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Gravlax takes a tour south o' the border in this Mexican-inspired version: salmon cured with cilantro, jalapeno, and tequila. Perfect for Nachos Olga Breeskin -- luscious, indulgent, spicy.
Mouth watering cured salmon. This is the submission for Charcutepalooza challenge 2.
The first challenge for Charcutepalooza. Silky and smooth goose prosciutto with a side of cured salmon.
Never buy gravlax again. If you've got salt, sugar, a refrigerator, and a weight, you can cure salmon. And if you've got a wok, some rice, and foil, you can smoke it.
A colorful variation on gravlax.
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