#tineykitty

Recipe from https://www.justonecookbook.com/takikomi-gohan/

Guacamole

Ingredients:

2 large Hass avocados

small bunch of coriander

Juice of one lime

Two cloves of garlic, peeled

3 tablespoons olive oil

Salt

Method:

Peel and destone the avocados

Put all ingredients into a blender and blend to desired consistency

Salt to taste.

Gravadlax

Ingredients:

2x 750g fatty salmon fillets

14 tablespoons fine salt

12 tablespoons granulated sugar

8 tablespoons freshly ground pepper

1 large bunch fresh dill, stems trimmed

Recipe:

Wash and pat dry the salmon fillets.

Prepare the salt cure by mixing the salt, sugar and pepper. Proportions can be adjusted in you prefer it more salty or more sweet.

Prepare a non-reactive dish by laying out several layers of plastic wrap. You will need enough the wrap the salmon in it.

Place one of the salmon fillets skin side down in the dish. 

Put half the salt cure mix over the salmon. Make sure it is well covered.

Put the large bunch of dill over the salt layer.

Put the other half of the salt cure mix over the dill.

Place the other salmon fillet, flesh side down, sandwiching the layer of cure/dill.

Wrap the salmon sandwich up in the plastic wrap, and put in the fridge.

Leave in the fridge for up to 4 days but longer than 2 days.

After the cure time has finished, unwrap the salmon, discard the dill and wash off the cure. The salmon meat should be firm and darker in colour.