Just perfect and easy!
This was done my first time on a Scandinavian dinner Grav-Lox, and it was a success - the first thing that disappeared on the table. The recipe was perfect as it is - not to change anything. At first I was intimidated by the idea of cold smoking, but intend to do that again. I marinated the Grav-Lox full 72 hours before using a sharp knife. Not too salty, if you just do a quick rinse before cutting.
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