How To Make Cured Fish At Home

Yussi's Salmon Gravlax
You've seen those magnificent cured fish platters; now learn to make one at home. Join Yussi Weisz as he shows us how to create an effortlessly elegant salmon gravlax dish that will elevate your Shabbat meal!
Get your hands on the full recipe 👇
www.kosher.com/recipe/easy-ho...

[@Lowcountryyankee]

Looks delicious! The vodka cures the fish meat.

[@Kosherdotcom]

Yes! Hope you enjoyed this episode.

[@bernhardcdavid4062]

Please can you give a recipe for a Shabbosdike Salmon

[@Kosherdotcom]

Here a many more salmon recipes that you can choose from: search.kosher.com/search?q=salmon&recipe_category%5B0%5D=Salmon¤tpage=1
Enjoy!

[@mattreilly8634]

Looks great. I am in the process of having my food facility kosher certified. I am having trouble finding kosher fresh dill. Do you know anywhere to find fresh kosher dill? Thanks

[@Kosherdotcom]

You should be able to find it in the vegetable aisle in any kosher supermarket.

[@sharonsimon7793]

I love the way you do your lox, but I love lots of flavor and heat, the Jamaican in me, I have chives and scallion in my yard out of control, i chop them very tiny with coriander, crushed pepper corns, some crushed and toasted Indian spices, super hot red pepper flakes, gotchugaru the Japanese calls it, also red onions chopped tiny, garlic chopped tiny and shallots chopped tiny, mixed them in with my brown sugar and sea salt yes yes with my grey goose vodka 10 lbs of salmon mixed together really well then, I slit my salmon skin then I cover my salmon with all this hot mess, turn every 12 hrs, I like the 4 days cure, but because I am a Jamaican I have to overly season it, unfortunately I ate 2 thin slices, my children and sister,and nieces and nephews were born in Nj, they gobbled up almost 10 lbs of lox in 2 days