Here is the complete procedure for preparing Gravlax Salmon, a traditional Scandinavian recipe that has delighted palates all ...

Wipe the seasonings from the salmon with a paper towel. Cut the gravlax on the bias into thin slices, or leave whole for your guests to slice. Serve with thin slices of whole-grain bread and ...

This story originally appeared on The Nosher. Tell someone you made the gravlax at your next brunch and I promise they will be impressed. The truth is that gravlax is a surprisingly simple dish to ...

Cathy Thomas shows how to easily prepare gravlax, cured salmon that’s delicious in appetizers, green salads, sandwiches, pasta, or warm potato salads. For decades, gravlax has held a precious place in ...

This is essentially trout gravlax, which is traditionally flavoured with dill; however, I've used lime and basil which gives a wonderful flavour.

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Place the salmon on a stainless-steel tray, skin-side down. Mix the caster sugar, sea salt, peppercorns, orange juice and zest and dill. Grate the beetroot into the sugar mixture. Spread the mixture ...

This Nordic method of curing salmon with salt and sugar is a very satisfying way of using our great quality New Zealand salmon. Once cured, the salmon will keep in the fridge for up to a week.