Sharp As

One of the essential ingredients for a great Gravlax (you can find my recipe on that link) is a sharp knife.

I realised this when discussing my project with the guy at the fish shop so asked where he has his knives sharpened or if he uses a visiting service I could jump on to. He scoffed. He sharpens his own knives and said he'd be happy to do one of mine for the gravlax.

On my next visit, I took my knife of choice, wrapped in a tea towel in my hand bag. Can I tell you how weird it is to walk into a shopping centre with a large kitchen knife concealed on one's 'person'?

He was pretty underwhelmed by the quality but said he'd do his best. I knew they were crap (Geoff bought them) but good to have it confirmed. I still have my old knives from cooking school days, which are Sabatier, but they're carbon steel so worn and a pain to keep clean. I asked what he'd recommend and he said Global are great.

After doing my shopping, I popped back to collect the knife. He demonstrated its edge by shaving his arm (I wasn't sure if I was dazzled or slightly horrified) and kindly refused any payment. I held open my tea towel and he dropped it in before I tucked it back into my bag.
Don't go committing any crimes with that, he said.
I just laughed because it was so ridiculous, but still asked why.
It's got my fingerprints all over it.
Good point!

So, here we are, a few weeks later, and I'm the proud owner of new knives and goodness what a difference! Before now I may as well have been tearing up meat and vegetables with my bare hands.

Can they go in the dishwasher? Geoff asked.
I don't think we're that far along yet, quipped Elle quietly.
No! They cannot go in the dishwasher!! I yelled, as if they'd suggest the treatment for a new kitten.
Told you, said Elle quietly to Geoff.

Anyway, if you've been battling away with substandard knives, let me evangelise the joy of proper sharp knives!

Gravlax

This is a very easy way to dazzle your friends and family! (Well.....if they like smoked salmon that is, then they'll love this.)

Gavlax is simply cured salmon. It has the same texture as smoked salmon and you serve it in much the same way. You need to cure it for a minimum 2 days - longer is better, like 4. And it'll last, well-wrapped, in the fridge for at least a couple of weeks.

I adapted this recipe from BBC Good Food.

Ask at the fish shop for a centre piece of salmon, skin off. For this batch, I had about 700g. At Christmas, I did two pieces (yes - just chucked them in together) of about 500g each. It's not a science.

In the Nutri-bullet or food processor, blend:

• 75g sea salt flakes (no need to be exact - but it's a fair bit and necessary for the curing process)
• 75g/ml something sweet - some recipes use caster sugar or brown sugar - I used 100% pure maple syrup and I reckon it was better
• 1 small bunch of dill (20g)  - just pluck off the frilly bits and leave out the major stalks
• A good slug of vodka or gin - I used gin
• 8 - 10 juniper berries - I found dried ones at the green grocer
• A few black pepper corns
• Some grated lemon zest

Tip the green sludge into a plastic bag. (Think about recycling the one the fish came in.) Add the fish and squish it about a bit to make sure it's well covered. Roll the bag closed, trying to eliminate all the air you can. Pop it in a small-ish dish so the fit is snug, then weight it down with a few cans of whatever - tomatoes, coconut milk - anything heavy. I can get 5 cans on mine! Chuck it in the fridge.

If you remember, turn it over in a day or two.

After 4 days or so, take it out and slice as thinly as you can (you can see mine is not very thin.... I need new knives...). 

I served it on pumpernickel bread, with a dollop of black caviar (just Lump Fish roe from the supermarket - not the fancy-pants Beluga Fish caviar from your drug dealer!!) and a little dressing made of dill, Dijon mustard and a little more maple syrup or honey - in the Nutri-bullet.

There you have it people. Go forth and cure!