Thank you! I’ve brined and smoked salmon so I’m sure I can do this. It does look easy to do. My brother and I fish for salmon every year and we are always on the lookout for new ways to enjoy our catch.
@@FoodwithViktor I used your recipe yesterday and I have just tasted the gravlax. It came out wonderfull!! Thanks again! Have a good weekend and keep it up.
My recipe is the same (minus the lemon) but I put mine under weight in the fridge for three days, turning about twice per day. I'm surprised how little liquid came out of the bag. I'll try it this way the next time.
Viktor thanks for sharing it with us mate.. I think it would be best to mix all the sugar, salt, and pepper in another bowl as you might need to crush more pepper later on. You don't need to make sugar and salt more granular :-)
Hello, any specific temp in the fridge? Thank you. 1st time watching cured salmon and got interested to try it. Thank you. 1 month after: Know what nevermind, you only crave praises. I have found my answer elsewhere.
There is no reason to add the salt and sugar in the mortar and pestel with the peppercorns. Just grind up the peppercorns and add them to the sugar and salt in a separate bowl.
Why, in the name of God, do you use volumetric measurements for salt and sugar? Everyone following your recipe will use a different amount depending on how coarse their stuff is.
2:10 1 deciliter = 100g
100g salt
150g sugar
1/2 cup white pepper
1 kg salmon filet
Its very good with Beets & Krout.. Thanks 🤙
Salut Viktor a l'air super, merci pour ton travail
So helpful seeing you use the vacuum sealer
Thank you! I’ve brined and smoked salmon so I’m sure I can do this. It does look easy to do. My brother and I fish for salmon every year and we are always on the lookout for new ways to enjoy our catch.
Thank you very much you save me a lot of money..I love gravlax
No problem friend 💪👨🍳
Thank you very much ! love the way you cure the fish , look so delicious!
Hej, I loved the concept of the video. I've never prepared gravlax before but this week i'll try! Thanks for the recipe. Have a nice weekend.
Thanks Gokhan Insel, apriciate it!
Absolutely delicious. Can't wait to make it. Thank you Viktor. Greetings from Akld, NZ.
Now, Im tempted to make this recipe. Thanks for sharing!
Hi!
You Should, let me know how it went!
Thanks for watching 🤗
I leave mine for at least 48 hours, usually more. ….Love the stuff😋
Keep sharing your beautiful Scandinavian world man!
Spank you very much, appreciate it !
A new video is coming in 1 hour 😮
That looks so good!!!
Thanks, apriciate it! 🙏🤗
Wow!!! This looks amazing!! I could almost taste it!! Good job!
Thanks, apriciate it! 🤗
@@FoodwithViktor I used your recipe yesterday and I have just tasted the gravlax. It came out wonderfull!! Thanks again! Have a good weekend and keep it up.
Hello Viktor: I made your recipe recently, and used Steelhead Trout, farm-raised in the Hudson Valley of New York. Superb! Thank You. Ed, from NYC.
Hi!
Sounds really good!
Thanks for updating, apriciate it! 🙂
FANTASTIC
tack så mycket ☺️
Viktor, thanks for sharing this great salmon recipe with us! How long we can keep it before fully consumed?
Good question, I'm afraid i dont know the answer to that. But I think you're local fish shop do! Good luck!🙂
It freezes very well.
what is the sauce? it looks so good
Thanks! It's called "hovmästarsås"
Some other videos say put it in the fridge for 1-3 days. Is keeping in the fridge longer then 1 day any good?
Good question!
It might draw out some extra water and make it more firm. I think it's worth a shot :)
I like the flavor that you get from 48 hr cure. I also prefer a bit of smoking.
Can you also make the video with the traditional method please, I would love to see that
That would be kinda nice! Good idea! 😁
Need to do some more research 🤓👨🍳
If I don’t have a sous-vide machine, will a ziplock bag work fine?
Hello! When will you release the next recipe video?
Hi Oaelia Shepard!
Very soon, i will film a new video tomorrow ( Swedish recipe )
And will be more videos from now, every week!
Thanks for watching!
My recipe is the same (minus the lemon) but I put mine under weight in the fridge for three days, turning about twice per day. I'm surprised how little liquid came out of the bag. I'll try it this way the next time.
Hi Bradley Jones!
Interesting i wonder why not?
Let me know how it went :)
Thanks for watching!
Viktor thanks for sharing it with us mate.. I think it would be best to mix all the sugar, salt, and pepper in another bowl as you might need to crush more pepper later on. You don't need to make sugar and salt more granular :-)
Good idea! 🙏🙂
Can i use salmon belly?
As Long is it's not to fat i think it should be ok! 🙂
@@FoodwithViktor thanks bro
‼️Super
👍😉😀
Hello, any specific temp in the fridge? Thank you. 1st time watching cured salmon and got interested to try it. Thank you.
1 month after: Know what nevermind, you only crave praises. I have found my answer elsewhere.
I made gravlax with lavender and juniper berries
Wait You don’t have to put the curing spices on top of the flesh?
Hi, what you mean with curing spices? 🙂
Still good!
Snyggt!
Tack @Andreas!!
U didnt put salt in the bottom..?
Hi Aleksi!
No i didn't , but you can if you want to 🙂
Thanks for watching!
Décilitre. I like that!
He lost me ngl
Impressive, I actually find this a little intimidating I’m scared that I wouldn’t get all the bones out of the fish or something stupid like that
Delicious !!! I have as well a gravlax recipe, if you want to check it out
Thank you! Will do!
Is the leather apron required? ❤️😂
Hehe, yeah ofc 😆🤠
There is no reason to add the salt and sugar in the mortar and pestel with the peppercorns. Just grind up the peppercorns and add them to the sugar and salt in a separate bowl.
I like to mix it up it in the mortal to just to make sure i got the ratio right. But both ways work :)
Deciliter . Wtf ?
100g salt
150g sugar
Why, in the name of God, do you use volumetric measurements for salt and sugar? Everyone following your recipe will use a different amount depending on how coarse their stuff is.