Salmon and stuffs

Hi all,

I regularly to gravad lax, the Swedish cured salmon (dry cure made of salt, sugar, and a tiny bit of orange juice). I was wondering if any of you had experimented replacing that cure with miso paste, or miso+sugar. Would that end up with a similar texture (firm flesh)?

Thanks

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Comments

Martin_411586

Hi Francois,

Great idea! To my knowledge, miso isn't particularly suited to use as a cure, but you could try to mix miso with salt and/or sugar and dehydrate the lot at low temperature in an oven. Alternatively, marinate the salmon in miso and then cure it in salt/sugar as you would normally do.

Please let us know how it turned out

tangma27

People use miso to pickle things. But anyways...if the miso paste doesnt work, perhaps try dehydrating the miso into a powder and then curing and adding salt/sugar as necessary.

Francois_346702

Thnaks guys. I will try. Not crazy about dehydrating in the oven... Just to much energy and I don't have a dehydrator... I thought it could work simply as it is as you can easily cure eggs in pure miso paste... We'll see how it goes. Thanks

terribleperson

Thank you for mentioning that you can cure eggs in miso. Your mention lead to me googling it, which lead me to a recipe for 'snuggled eggs', which led me to the wonderful Playing with Fire and Water.