Alright, you watched us prep our Smoked Salmon “Gravlox” in Part 1, which was basically a simple salt/sugar curing mixture. We turned it over after 1 day and it stayed in the fridge for a total of 48 hours (that’s 2 days if you’re a contestant on “Are You Smarter than a Fifth-Grader). Also, remember, we added some smoked spice to the salt mixture so the final product would have a slight “smoked salmon” taste.I really hope you give this a try. It may seem a bit scary curing your own fish, but it's been done for centuries and besides, like I said in Part 1, smoked salmon and Gravlox in the gourmet stores are really expensive. I didn’t give any serving suggestions. Did you need any? However you currently consume your smoked salmon will work for this house-made version. Ladies and Gentlemen, start your bagels. Enjoy!
