HOMEMADE LOX RECIPE || SIMPLE GRAVLAX RECIPE || 3 INGREDIENTS + 5 MINUTES || HOW TO CURE SALMON

[@frumitup]

EASY GRAVLOX RECIPE: 3 ingredients, 5 minutes prep! Whats is your favourite way to enjoy your gravlax ( aka Gravlox aka gravad lax aka lox!!) I love bagel and lox but i have discovered as well the gravlax platter: delicious for Passover and or when you have Gluten-free lovers:) Stay safe and blessed! Sara Malka

[@dsmiv6106]

Bagel and lox is my favourite FOR SURE!!!

[@frumitup]

@@dsmiv6106 great!!!

[@kenstrauss5841]

My brother sends me fresh River caught salmon from Alaska and I use this recipe to make my lox. Best tasting lox in the world !!

[@JenTheulen84]

Right on!

[@ey5644]

Thanks for wonderful video ❤

[@johnnycohen3244]

I cannot believe it’s that easy to make lox! Thank you for this!

[@frumitup]

I felt the same way when I 1st learn how To make lox! Let me know if you try it and what flavouring you tried! Stay safe and blessed!

[@elissacudnyj2564]

This is AMAZING!!! It is so hard for me to find fresh cut lox. I love it “see thru” thin!! This is a must try for me!! How can you not love bagels and lox!!!! You are a rockstar, Sara!! 💕💕

[@frumitup]

Hi Elissa! Thank you so much for your sweet comment! I am with you for the see thru thin quality for the lox:) I Am delighted it could help! Let me know if I can help! Love Sara Malka

[@JenTheulen84]

Great video! Thank you from Alaska! Just dip-netted 11 reds and am ready to make this.

[@dsmiv6106]

This is so easy to make!!! I can’t believe it! I will definitely try as a gravlax platter for Passover and once time come I’ll for sure use it in my bagel 🥯 !! Thank you for this recipe Sara Malka!

[@frumitup]

Hi! I am happy it could help! What type of spices will you add? a bit of hot pepper? Sumac? Cannot wait to hear about your creation!

[@elanaabram2691]

Wow so unique in ur ideas....one of my favorites....so excited to learn how to make it .....BH will try it.....always wanted to know how to make this.....😘😋

[@frumitup]

Hi Elana! Awwwww! I am so happy it can help you! The 1st time I did it I was like: naaaaaa it cannot be that simple!!!! And yet 2 days later: perfect gravlax and never ate any store bought lox and the taste is DIVINE !! A win win!! Let me know if I can help and please let me know if you will add spices to your cured mix!! Take care sweet Elana!❤️

[@joseperez-cl8jk]

Of course I am late to this party. I made some before watching this video. It was a little extra salty ( I used some table salt) I did rinse it off well but made not enough. This is one of my favorite foods peppered any way. The texture was great due to a power outage I left it in for an extra day next time I’m following your directions. Thank you

[@danielaa6408]

Wow… i never knew this is so easy to make!!! I will give it a try. So thankful for your channel 😀

[@frumitup]

Hello Daniela❤️❤️❤️ I am so happy this inspires help you! Please let me know if you have questions: I would love to help🥰🥰🥰 Stay safe and blessed my sweet friend!

[@joettekanter3489]

Thank you for another great video! I absolutely love Lox and bagels! ❤️❤️❤️

[@Johnny607]

Wow! Looks amazing! Impressive and simple!

[@frumitup]

Hi Johnny! Thank you for your kind words ❤️ You are right: it’s super easy and delicious!! Let me know if you try it and or need any help!! Chag Sameach

[@Maritzenia]

Best video! my salmon is all prepared in the fridge can’t wait 😁 thank you for sharing your recipe

[@frumitup]

That is so exciting Mari❤️❤️❤️

[@professormichel245]

We made it : it was sooo much better than the store bought. Even our picky eaters loved it! Do you think a bit of vodka would help to infuse the taste of the herbs? Thank you again!

[@frumitup]

yeahhhhh! that makes me sooooo happy to hear that you enjoyed it, even your picky eaters! you are absolutely right: vodka will hep infuse the fish. We do not use it because it is a bit too much for our little ones! if you do it with vodka : please let me know how it turns out! take care of you Prof Michel :)

[@sariswede]

Great video! So easy to make! I'll have to give this one a try, too!

[@frumitup]

Thank you so much Sari:) please let me know if you need some help!!

[@yelenaherst3072]

Awesome recipe, even better than mine. I will be using this one from now on :o)

[@elanaabram2691]

Dear Sara Malka, what spices did you put into the gravlax besides sugar and salt

[@frumitup]

Good morning Elana! Salt and sugar then you add the spices you want. I love using pickling spice mix ( you find it pre-made at the grocery): it is coriander, dill, pepper corn, bay leaves a bit of chili flakes ! We love the brand Prima ( not sponsored lol! here's a link to their product www.google.com/search?q=prima+pickling+spice&rlz=1C5CHFA_enCA910CA910&sxsrf=ALeKk00zxy4xy9IQx09xZ8zEFnHiD0DkRA:1618312075009&source=lnms&tbm=isch&sa=X&ved=2ahUKEwiJ7_aiivvvAhVaQ80KHb9RAZ8Q_AUoAnoECAEQBA&biw=2014&bih=1045&dpr=2#imgrc=ytIGYjUjESHpsM) Let me know if you have any further questions! I cannot wait to see and hear how the lox came out! stay safe, blessed and healthy sweet Elana :)

[@truecynic1270]

Todah Rabah! Is it better to smoke lox before or after curing??!!!

[@d-ddooley1801]

Awesome, thanks.

[@jarredbierman9032]

Making your recipe today, I hope it turns out well! :)

[@frumitup]

i really hope you will enjoy it! for me the key is draining the water every day and rinsing it off once cured:) please let me know if you need help!

[@andreaantoniou_]

This looks soo yummy 🤤

[@frumitup]

awww thank you so much Andrea! what is your favourite to enjoy your gravlax? Salad? bagel? gravlax platter? For me it is bagel ;) (I know, not the wiser choice but perhaps the yummier? what do you think?) I am curious to know whats your fav! Stay safe and blessed sweet Andrea and pleas do not hesitate to let me know if you need any help!

[@andreaantoniou_]

@@frumitup I would have to agree with you! I love a good bagel 🙈 hehe and thank you! Hope you’re well to and stay safe x

[@frumitup]

@@andreaantoniou_ thank you for your kind words and anytime you can drop by and we can chit chat about Paris while eating a good bagel and lox :) I am your girl!

[@Poppy-]

Just for people to know: do not refreeze if the piece was frozen in the first place.

[@frumitup]

Thank you Poppy for the warning which is specially true for raw meat. Since all fish come frozen at the store and then defrosted/thawed ( unless you live next to a port/river with salmon and your salmon is fresh) I have always frozen my gravlox after curing it and Thank G.od because the cured acts like cooking, we never had any issues BH!

[@Poppy-]

@@frumitup I have had a really bad food poisoning 12 year ago. Yeahhh I don't want to experience this ever.

[@frumitup]

@@Poppy- I absolutely understand!! Happy it only happened once!!❤️

[@stephaniegildnes4191]

Salmon has to be frozen to kill parasites. Just using fresh salmon, the salt does not kill it, fyi

[@livinglifeleona]

Can you tell me why refreezing is bag? Would double freezing mean extra safe?

[@Templarofsteel88]

Might be nitpicking but it is spelled grav in Swedish not grav and salmon is lax. One tip, use the stalks of the dill under the salmon during the curing and the rest of the dill to top the same after removing the curing is washed off.

[@frumitup]

Thank you for the tips! As per the spelling it seems we wrote the same thing gravlax You say grav lax And I wrote gravlax

[@tonyabrown7855]

Do you freeze it sliced or whole?

[@genevievedonaldson8415]

Thank you!

[@santhiyag1650]

Simple way. Thank you.

[@frumitup]

thank you!

[@rocknrollcannibals]

I have been trying this recipe, and although it is tasty, it keeps coming out more like salmon jerkey than deli lox. However, I have been using frozen, small salmon filets. Is it the quality and size of the cut of salmon that's the problem? I might be using too much salt and sugar for the size of the filets.

[@Poppy-]

🤤🥯 Since I'm looking to buy a whole salmon (wild one in safer for me, no grain feed) this will be better too. Full control of the seasoning

[@frumitup]

Buying a whole salmon is awesome to do Gravlox! WHat will be your type of seasoning for the Gravlox Poppy? Only dill, sugar and salt or you will get creative? ( my money is that you will be creative!! ). Let me know if I can help you!

[@Poppy-]

@@frumitup lol DILL all the way 🤭 it's like capers: never enough.

[@frumitup]

@@Poppy- absolutely true!!! DIIIIILLLLL and capers: here we come!!!

[@Poppy-]

@@frumitup next video: marinating capers or pickles?

[@itsjohndell]

Is it really able to be frozen?? I have never heard that before. I hope so!

[@frumitup]

Hi! Absolutely! It freezes like a charm and it is good for 6 months in the freezer!

[@itsjohndell]

@@frumitup Thanks!

[@tydiggs9117]

Thank you

[@diazcoelho]

Can the skin be used in any way, so it is not wasted? Baked, broiled, pan cooked? Just wondering.

[@reganung8997]

👍👍👍😘

[@iridescencewithin6657]

What kind of Salmon can you use for this?

[@frumitup]

Hello my friend I am so sorry for the delay in my answer I was so busy between the family and work but here I am so I am using Atlantic salmon to make this recipe I hope that it helps and please let me know if you have other questions until next time sending you virtual hugs

[@evelynross6144]

❤️

[@Chris-ht1vv]

Has anyone ever tried this with different types of fish? I wonder how it would work with a piece of fatty tuna, monk fish, etc?

[@frumitup]

I only did it with salmon 🍣

[@SuperSparrow45]

Wow. It never occurred to me that I could just lay the plastic wrap into the container and then pure the cure on the bottom before placing the salmon. That's not be me being sarcastic BTW, I just am that much of a dumbass.

[@frumitup]

I’m glad it could help you SuperSparrow45!

[@mikeberg5003]

Okay I don't know what I did wrong but I used this EXACT recipe and it was inedible. The salt was just horrible. I had a 2lb actually 2.2 lb piece of fresh salmon bought from a local fish market and used the 1/2 cup of sugar and 1/cup of salt and oh lord it was just horrible. I have no idea why this was because almost every video I've seen calls for the same amount of sugar/salt

[@frumitup]

Ohhhhh noooooo mike!!! I did this recipe so many times and it as never turned bad!! I feel soooo bad! May I ask you : did you use coarse sea salt ? After the brining did you remove everything? Please let me know : I want to help!

[@mikeberg5003]

@@frumitup Oh thank you so much! I think I might have left it too long? I don't know. I used 1/2 cup of coarse kosher salt, 1/2 cup of organic sugar (not brown though) a bit of pepper and the dill. I wrapped it up tightly, put some weight on it and left it for 3 days. Maybe that was too long? I've seen some videos as short as 24 hours. I just can't understand why since almost every video suggests the same recipe. 🤣 I might try again but with a smaller piece of fish.

[@frumitup]

@@mikeberg5003 i feel really bad for you Mike:( Yes we all use the same proportions for doing lox. Maybe it was left too long but I have the feeling maybe since you put a bit of dill maybe also it is a factor as dill is a major factor to absorb also part of the salt and avoid for it to go in the fish. Again I feel so bad that is didn’t work. Please let me know how I can help!

[@mikeberg5003]

@@frumitup Your so kind thank you! I'll give it another try!

[@mariegro09]

@@mikeberg5003 the longer you leave it the saltier it will get. Also the thickness of the salmon matters e.g. the thinner it is the faster it is cured.

[@donschein1]

אשת חייל מי ימצא....

[@frumitup]

☺️☺️תודה רבה על המחמאה שלך אני לא חושב שאני ראוי לתואר הזה אבל אני מעריך את התחושה המאחלת לך ולמשפחתך שבוע טוב

[@thephenom718]

💪🇮🇱👍💪💪

[@Sven126]

Its pronounced SAMON, silent "L"!!!!

[@frumitup]

Hi Sven! Thank you for your comment : I guess I got on your nerve with saying sal-mon instead of Sa-mon like an American/ native English speaker: I am sorry about that. Let me explain why: English is my 4th language One of the 1st language I have learned was Italian and we pronounce sal-mo-ne I also speak other languages where the l is pronounced in salmon so it stayed! I am sorry again for getting on your nerve: I’ll work on my sa-mon😋

[@Sven126]

@@frumitup Well now I just feel silly and a bit embarrassed! Thanks for a great video, my gravlax came out great.

[@frumitup]

@@Sven126 hi Sven! Please don’t be embarrassed 🙈! You didn’t know!! I always prefer to answer and explain this way we can always keep the line of communication open! I am delighted your gravlax came out good BH! Labriut 🥰 And thank you again to have opened a conversation 🥰

[@christopherperkins1733]

So many unassuming silent letters in English. It's got to be a minefield for a non-native speaker. Especially with so many dialects on top of it already being a little extra. I noticed the same thing with herb, which, at least in American pronunciation, is spoken without the h sound, so "erb".