Update: June 1, 2011
I tried the lox a few days ago and it needed a little more curing time. Tried it again today and it's fantastic. It's got a pine needle, honey-sweet underflavor until the salty salmon taste asserts itself. It's hearty and strong, really delicious. This is my new, favorite late-spring dish.
I ate it with yogurt cheese (labane) made by hanging yogurt in cheese cloth for a few hours until it drains.
Since the fir trees in my NW Portland 'hood are still putting out new growth, I need to find more recipes to utilize this delicious resource.
May 26, 2011
I'll use it to make Gravlox with fir needles instead of dill or cilantro. It'll be fantastic.
I picked up a two-pound slab of Coho salmon, gave it a wash with vodka spiked with more spruce tips. Then I slathered it in cure (equal parts sugar and salt with coriander), and topped it with chopped tips.
The salmon is now under wraps on the bottom shelf of the cooler. It'll be ready in two or three days.
Foraging is fun, like finding free food.