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Fresh Living Network
 Gravadlax

Gravadlax

This delicately cured Nordic dish is an indulgent appetiser, served thinly sliced on rye bread with a dollop of mustard.
12
RECIPE TYPE:Appetisers
 
Method
  • Place one side of salmon skin-side down in a dish.
  • Scatter half the dill over salmon.
  • Combine remaining ingredients in a small bowl and scatter half this seasoning mixture over fish.
  • Place second side of salmon on top, skin-side up.
  • Top with more dill and remaining seasoning mixture.
  • Cover with foil and refrigerate for 2 days.
  • Wipe excess seasoning and dill from fish.
  • Thinly slice fish and serve on rye bread with mustard.

 

Good ideas

  • Gravadlax can be made a week in advance and keeps well in the fridge. 
  • It’s delicious served exactly as it is – there’s no need to cook it.
  • If you have leftover slivers, it’s scrumptious added to quiches and salads.
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