How to make amazing Citrus Gravlax Salmon recipe Bondi Harvest

First comment:) I love your receipt! Yummmmy

:) yewwwww ha ha

Totally making this for my roommate. She LOVES salmon! Thanks :)

Looks delicious! This one I'll make at home!

yew when we partying next ?

So easy. :) Now I've got get my hands on some salmon.

You should go on my kitchen rules :)

I love your videos, your recipes always look so good.

From where did you get this idea? We have this in Sweden and we call it "gravad lax"

i just found you through tastemade, it's a little surprising to me that you don't eat the food you make, not even one bite *_* it's not even the 'food show expectations' it's more like: you got this gorgeous plate all to yourself and you're not gonna wolf it down? XD

Haha, Renoa believe me we smash the food after we cook it!!!!! do you really wanna see us eating on camera??

Hey, gravlax - gravad lax - same thing! its just a twist on the traditional way of doing it. thanks for tuning in! So awesome we have people watching in Sweden!!!!

Hey, I love love love your channel ! Can you please show some easy vegan dishes? That would be amazing. thanks xx

yes

How do you get all the curing mixture off?? I've never made cured salmon! Looks amazing though!!

Amazing Videos man! Keep up the good work bro! You got my subscription. Congrats from Brazil!

love the slang and the series. glad to have found you through tastemade!

Now I want to see you cook it :)

It's not cooked right the lemon cooks it ?

Where's the aquavit? D: It's not gravlax without aquavit!

Thank you so much for this amazing recipe!!! I used your recipe as inspiration for my brunch dish today. I tagged you in a photo on Instagram, so you can see my finished product. Awesome channnel! :)

This is similar to the recipe I used previously, 50/50 salt sugar, fennel fronds, Cointreau and can’t remember whether I had slices of fennel bulb and orange slices in or not. My version was weighted down turned daily and cured for 3 days. It was seriously nice. I made this as my Christmas contribution to dinner a few years back, it was blini’s topped with mascarpone cheese then thinly sliced cured salmon. It was very popular, I am going to try a variation this year for Christmas but instead of the blini’s (little pikelets) I was going to try nigiri but with cured salmon. Also I am going to make a trial version, I’m having the highest quality salmon from Huon Salmon in Tasmania arriving next week and I’m going to try two versions, one with the orange liqueur, Cointreau which is what I did previously and I’m a big fan of lemons so though I would try a lemon version though I am yet to taste the lemon liqueur, lemoncello which from what my family members suggest tastes horrible lol so it may be a fail on that one. But that’s the point of trialling the recipes before the event rather than making a new recipe last minute with the potential of failure.