- July 2010
- Makes 1.5kg
- Takes 30 minutes to make, plus 1-2 days curing
This easy-to-make gravadlax recipe is a Scandinavian classic. It can be prepared days ahead and served on rye bread for alfresco summer entertaining, or for a light lunch.
- Dairy-free recipes
- 8.7g (1.5g saturated)
- 6.3g ( 6g sugar)
To slice gravadlax lay the salmon fillet skin-side down and, using a very sharp knife, cut slices as thinly as possible. Start at the tail end of the fillet and cut at a slight angle, cutting the flesh away from the skin (discard the skin). To freeze, make the recipe up to the end of step 5, re-sandwich, wrap in fresh cling film and foil, then freeze for up to 3 months. Defrost fully in the fridge, then unwrap, separate and slice.
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