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Whole wild salmon cures in sugar and salt
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Filled with Dill--about 48 hours after the cure began
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Finished side of gravlax--the specks are crushed juniper berry and allpsice
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Slicing with my hyper flexible gravlax knife
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Pate: raw materials
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Grinding the pate mix after an overnight marinade
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Binding ground mixture with an egg
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Lining mold with caul fat
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Almost ready for the oven
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Caul fat. Weird stuff.
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Inspecting the loaf
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Cooked in a water bath for about 2.5 hours
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Loaf is cooled--notice the shrinkage
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Cooled loaf is coverd with duck fat
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Ready for the fridge
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The first slice
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The Complete Spread!