Ok so I prepped the whole thing and just carved the fish only to realize I totally forgot to put the sugar in when curing. Is there any way at all to fix this?
Did you taste it? What did you think?
It was incredibly salty, it was kinda fine but after a few bites it's too much. I was thinking of putting in sugar, not sure that it'll work but probably worth a shot.
You could try adding some sugar on a couple of slices, curing overnight to see if it improves.
If that doesn't do enough for you to enjoy, I'd consider cooking the rest, flake into small pieces, then freeze/save for other preparations to be mixed with larger quantities of other ingredients (don't use salt at first in those dishes).
One example might be fried rice.
Will do, in any case I'll post the results for future reference. thanks a lot :)
amysarah is a trusted home cook.
How long did it cure before you cut and tried it?
Should add – if it’s only cured around 2 days at this point, you might try rinsing well, patting dry and curing another 1-2 days with just sugar (or sugar and very little salt) plus more of whatever other flavoring you used – dill, juniper, vodka, gin, etc. (If it’s already been 4 days, a longer cure might make it mushy.) Also, I usually serve gravlax with just a dab of mustard/dill sauce…but if it’s extra salty, you might be able to balance it that way - rinse/slice very thin and serve with, e.g., cream cheese on a bagel, or on black bread thickly spread with unsalted butter, or with egg salad, or draped over a cucumber/dill/sour cream salad...all are delicious with very salty/fishy foils.
Only 2 days, I had already sliced it before I realized my mistake. Already started curing it in the sugar, so I guess we'll see how it turns out. Thank you very much for the help :D
QueenSashy is a trusted home cook.
I am with amysarah... If it is already fully cured and cannot be improved upon, you can try using it as a base for a dish, like smoked salmon pate, tart, smoked salmon puff pastry, or in a salad...
HalfPint is a trusted home cook.
or salmon cakes mixed with mashed potatoes.
Please enter a valid email address.
Well played. You deserve a cookie.
(In case you missed it)
Catch Up on Piglet Day 1
Diced Tomatoes Are Tricking You
Cookware Friends (Hi, Vintage-Inspired Cast Iron!)
An Any-Budget Guide to the Best Bath Towels on the Internet
Vintage Never Goes Out of Style
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)