Well I’m off to Hury next week to get myself a trout to gravlax. The ‘here’s one I did earlier’ looked really appetising. Bet it’s good with scrambled eggs, in a seafood risotto, or just with prawns in a sarnie. Great vid, thank you. 👍
@@roderickwalker491 Looking forward to that. I think Hury is now ‘any method’ for the rest of the season because Grassholme is closed due to some problem with the lodge. P.S. Pin boning is a right faff, and chavels the flesh. I wonder if it is easier to pin bone after curing when the flesh is firmer ?
![[UNCUT] ขยี้ "อลิส" ปม "คลิปลับแตงโม" เปิดชื่อคนพยายามแฮก "มือถือแตงโม" I คนดังนั่งเคลียร์I 10ก.พ.68](http://i.ytimg.com/vi/_RPLEIi5Sz8/mqdefault.jpg)
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Looks delicious, I can't wait to try it myself. Great video Rod.
You are in for a treat. 😊
Well I’m off to Hury next week to get myself a trout to gravlax. The ‘here’s one I did earlier’ looked really appetising. Bet it’s good with scrambled eggs, in a seafood risotto, or just with prawns in a sarnie. Great vid, thank you. 👍
Hi if you cook it it goes back to tasting like cooked trout, try in soft bread rolls with sliced tomatoes. Regards Rod
@@roderickwalker491 Looking forward to that. I think Hury is now ‘any method’ for the rest of the season because Grassholme is closed due to some problem with the lodge. P.S. Pin boning is a right faff, and chavels the flesh. I wonder if it is easier to pin bone after curing when the flesh is firmer ?
Thanks for sharing, will have a go myself to see what it's like 👍
I am sure you will be happy. Regards Rod
Well done Rod. Delighted to see you completed the process with all digits intact !
It was touch and go. 😄
Enjoyed that Rod, I'll have a go at it after my next outing.
Hi it is great to do it now and freeze ready for Christmas a nice starter , Regards Rod
@@roderickwalker491 Thanks.