Gravadlax Cured Salmon | Vol Au Vents 

Vol au vents! Now, there's a blast from the past! Always served at buffets along with quiche and sausages on sticks.

Ey up our goer Keef. Absolutely love the Swedish touch with gravadlax! The simplicity of the curing process makes it a cost-effective alternative to smoked salmon. Planning ahead is key, but the payoff is so worth it. And combining it with vol au vent cases? Genius move! Can't wait to try this delightful pairing. 🇸🇪🍣

I had to make a comment that wasn’t on an ancient video. My wife is from the UK and had to visit there last minute this week. You have been my go to Brit food place since I started trying to impress her with the comforts of home cooking. Your recipes are heads and shoulders above others we have run across. And you just seem like a cool dude. I popped in to find a beef and ale recipe to keep me warm until she gets back. Probably not a pie because I am lazy. So thanks and glad we ran across your channel.

Not to be parochial, but: cold-smoked Scottish salmon is my ideal. I salute all your endless culinary adventures!

Ah,,, used to be my favorite at christmas time during the 70's my mum made the best! Yum... Well done Keef brought back memories. Thanks. And er the hat... hmm, bring back Mrs keef cooks and ditch the hat! HA!

*Scandinavian method. :) The lengths we go to, to preserve foods for longer periods of time. Tasty stuff!

Så gott! Älskar att grava lax till jul och midsommar. Thanks a bunch for your channel and your lovely personality.❤😊 Edit: I have a fish slicing knife for this. It looks like a small sword and is as sharp.

Wonderful video! Loved the hydraulic press comment. That's how I often feel about rolling puff pastry.

Well done Keef, nice use of salmon trimmings with filling the pastry cases

Very nice We do that often. Generally don't use alcohol but it's nice too. Actually Gravlax originates from Norway. Tradionally we use crushed white pepper not black pepper on fish, but matter. Well done Keef

I’m jealous of you finding salmon like that - it didn’t look cheap. I’ve all but given up on supermarkets having decent fish. Thanks for the video!

Looks great!

Always a delight. Many happy returns

Love 'em, I used to make mushroom and prawn ones at Christmas

Vol au vent or Bouche a la Reine is a national dish of Luxembourg. Made with chicken and white sauce !

God i wish i liked fish and dill, alas i have been robbed of that but heck yeah vol-au-vents are great so do more !! ❤

That looked delicious?vaula vents with prawns/thousand islands dressing=luxury 😂😂😂😂from BIGMICK IN HULL

Hi Keef. I'm from Sweden and I'm wondering where you got the recipe because it's not a Swedish recipe. You take the salmon, mix white sugar and salt, crushed pepper and a lot of dill. Put the salmon in a plastic bag and turn it many times, two days. Done . Love from Inger and Sweden 🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰

Brave Man there Keef leaving the cap of the London Gin bottle as this stuff evaporates easily at room temperature and you can end up just a few drips left in the bottle

Since you mentioned polenta, can you make that sometime? I got hooked on it when I was in northern Italy this march. Often combined with a cheesy sauce and sausage & bean stew.

can you put it on a toasted bagel with cream cheese and onion?

The Swedish Chef says, "Bork, Bork, Bork".

You’re no fishmonger… but deffo a good butcher. ..💡👌😂