how long can you cure gravlax?
I made gravlax, like over a week ago. I'm afraid to open it up. How long is it good for? Is it bad if it cures for that long? It was expensive salmon...I'm sad to chuck it but things just kept coming between me and it.
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I'd open it up....take a peek and a whiff and see! Good luck
If it tastes over-cured (too sweet/salty, etc.) rinse it well before slicing. I usually like it served simply (sliced thin, dab mustard sauce, maybe a small cuke salad) but if the cure flavor has gotten too pronounced, or the texture too soft, perhaps you can compensate by how you serve it - e.g., on a bagel or black bread sandwich, with cream cheese, thin cuke slices, etc.- to diffuse the cure taste and/or make the texture less noticeable. I'd say an imperfect gravlax is still better than no gravlax ;)