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Hugely impressive yet fiendishly easy to make, a side of salmon is cured for two days in a fridge covered in salt, sugar, pepper and dill, then scraped of the cure, sliced and served with a dill mustard sauce. Gravadlax (also known as gravlax) is perfect served on rye bread with a squeeze of lemon juice and some black pepper.
8 Recipes | Page 1 of 4
8 Recipes | Page 1 of 4