GRAVLAX / GRAVLOX ( Cured Salmon ) - HOW TO MAKE EASY HOMEMADE GRAVLAX / GRAVLOX - 2021 Version

GRAVLAX / GRAVLOX ( Cured Salmon ) - HOW TO MAKE HOMEMADE GRAVLAX / GRAVLOX - 2021 Version
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Thank you so much for watching and see ya in the next one!

[@FoodwithViktor]

Hope everyone liked this, How to make Gravlax / Gravlox at home! Thank you for watching, appreciate it! 🤗

[@fernandoluezas6478]

Ver en castellano

[@nataliapytlinska2702]

Мишка

[@blitz_zen]

Thank you! I really enjoyed the old recipe reading!

[@markchristopher4165]

Love this, thank you!

[@reasbey]

I’ve made this before…it’s mind blowingly yummy.

[@JOlsson01]

I know what I'm going to do next weekend... I've been very disappointed with store bought gravlax (in Australia) because it looks and tastes like they only cure it for an hour. Thanks for the video and I look forward to the next one.

[@PalinuroRex]

Swedish cooking 01. End of show.

[@grandmavariety6514]

ขอบคุณค่ะ

[@leslienormore5088]

Thanks for the gravlox recipe 👍👍

[@JazonHappyface]

*starts drooling and sprints toward local fiskhandlare*

[@FoodwithViktor]

My guy! 💪😎

[@luckynumberthirtyone]

Great video Viktor! I tried to make gravlax from watching your older gravlax video and it turned out great. It was a bit saltier than I thought, but I'll use more sugar next time. Thanks for making such great videos and keep it up! I hope you get the recognition you deserve :)

[@FoodwithViktor]

Hi luckynumberthirtyone ! Thanks for letting me know, yeah i think the more "modern" recipes have more sugar in them, and i guess we are use to that . Back in the day suger was very expensive so maybe that's why to older recipes only have half half ? Appreciate it, thanks you!

[@beyondalpha1072]

why not wash and dry with towel, then dry in fridge uncovered?

[@oh...lecker9172]

Gravlax. So delicious 😊👌

[@markwoldin162]

Nicely done.

[@eelllahw395]

Good work mate

[@OdinOfficialEmcee]

Jeg er bare nylig abonnerer, men denne slags ting er præcis hvad jeg vil gerne ser mere af. Gammeltider opskrifter er så fascinerende for mig. Tak for videoet

[@DHSplate]

Did you rinse the fish after the curing?

[@lauratohome]

Yum where did you get your apron please?

[@petter5721]

Trevligt! Vore kul om du lagade pannbiff med lök och gräddsås samt pressad potatis 😀

[@FoodwithViktor]

Hej Petter ! Det är ju förjävla gott, det blir det definitivt framöver! Evt lite Pressgurka till det :) Tack för du tittar!

[@sandysela713]

Hi Viktor, very good video. Question: do you wash the salmon to get the salt/sugar off or just wipe it off?

[@Eugene2ndW]

Enjoyed video. Do you wash the salt off after the cure?

[@ljungrex1675]

I think a general rule is that you use twice as much sugar as salt.

[@FoodwithViktor]

I think that works to, if you like it abit more sweet! :)

[@Carperama]

When to or if ever do you use Pink Cure#1 for salmon not heat cooked? Do you not need it only if cold smoking? Thanks.

[@jonjames7328]

Thanks Victor. You mentioned burying the fish (well wrapped I’m sure) in the cold Swedish ground prior to the days of refrigeration. You also referred to gravlax as “grave fish”. I’m guessing that’s the true etymology. It works very neatly.

[@dawnrivlin1368]

Kool

[@joetoscano3875]

I like this recipe..what is the book that you talk about in the video?

[@dimitardimitrov9781]

Thank you for the good video, Viktor. Could you please clarify - Is it necessary to have the salmon shock frozen for 36 hours, prior the curing?

[@FoodwithViktor]

Hi and thanks! Good question! Well it depends on the salmon, i would ask the shop you buy it from! If it's farm raised salmon i would have it frozen before. Good luck making it! 👨‍🍳

[@jeffblue00]

in most recipes, including this video you used 1:1 salt to sugar, but in your previous video on making gravlax video you used 1 dL salt and 1.5 dl Sugar why the difference? i followed your 1 to 1.5 ratio the first time i made this and it came out great, making another batch and just curious why you deviated from the 1:1.5. Thanks again

[@beyondalpha1072]

why not wash and dry with towel, then dry in fridge uncovered?

[@onebadbearonebadbear3496]

Please tell me the cookbook name so that I may try to find a copy. Thanks

[@denisemyers8940]

Excellent

[@dinamarshalek9344]

Just want to make sure: salt and sugar are equal parts? LOL

[@niko36]

Are you high? You added 50 times more dill then necessary, the salt sugar ratio is not 50/50, but 2/3 to to 1/3, and it should be in the fridge minimum 48 hrs. So….. thanks.

[@hammothw4814]

how long will it keep in the fridge?

[@FoodwithViktor]

Hi, i talk about that in the video. Minimum 6 and then i recommend to up to 24 hours

[@hammothw4814]

@@FoodwithViktor Hi, thanks for replying, but I meant how long will it be good for after we have made the gravlax? 5-10 days????

[@FoodwithViktor]

@@hammothw4814 Hi agin, Ahh sorry! :D Good question! I personally have it for around a week. But 5 days should be okey no problem :) Just make sure to use a clean fork when you take peaces from the fridge.

[@hammothw4814]

@@FoodwithViktor awesome, thanks. great videos, looking forward to watch some more.

[@thiswilldonicely3498]

I'm surprised you didn't say Pewdiepie when mentioning the most famous Swedish exports.

[@thiswilldonicely3498]

@@j.skidmore Pewdiepie is a cool ass ni66a

[@michaelad48]

If it’s really been 24 hours then why are you still wearing the same shirt?😊

[@geoffsaunderson5766]

PS why didn’t you follow the book? The recipe sounded very interesting with the skin garnish and the oil

[@geoffsaunderson5766]

So with crackers, cream of horseradish?

[@michaelad48]

And capers?😊