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Fish for Christmas - the follow-up

As a quick follow-up to a couple of posts made earlier this month, here’s how those fishy Christmas projects turned out:

I had made pickled herring before, using the same recipe – a family one written down by Allison’s grandmother – so I had few fears about that; both variants turned out well and were hits with our guests. As is the case with so many things, the home-made version (the garlic one for preference, personally) was better than its shop-bought equivalent.

The one I was worried about was the gravadlax. The fact that the cure was separated from the fish itself by a thick layer of dill concerned me; would two days be enough to cure the fish? And then there was the rye bread to go with it; that didn’t rise and so was very dense (should’ve realised that that would be the case where the proportion of rye flour to white was 50-50). It turns out I shouldn’t have worried – a thin slice of dense (and buttered) rye bread worked better as a base than a cracker would have done. And the gravadlax itself was fantastic! Much better than smoked salmon; I’ll be making that one again. Shouldn’t have doubted the recipe, of course. The success of this means that there will in all probability be more appearances by recipes from Tim Hayward’s Food DIY book on this blog in 2017.

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