I will sometimes make gravlax sans dill and smoke small pieces in my Cameron stove top smoker. It makes a decent substitute for the cold smoked salmon you buy in the vacuum packages at the store. I use it in salads, on scrambled eggs, filling for raviolli and just to nibble on. My recipe is much like BDL's but I don't do a second cure and I use cracked black pepper. I turn every 12 hours and drain the liquid as it accumulates.
11/28/09 at 9:04pm