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Salmon gravelax

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Origin of dish:  Europe
Type of cooking:  No cooking needed
 
Preparation time: 15 minutes
 
Ingredients (6-8) :


Method:

This will be much easier if you ask your fishmonger to gut and bone the fish first !

Slice the fish into two lengthways.
Take one half and lay on a serving plate.
Mix the salt and sugar together in a small bowl.
Sprinkle over fish, then leave to chill for 6 to 8 hours.

Once chilled, rinse fish under running water and dry.
Slice.
Arrange salmon on a plate, decorate with a few slices of lemon, mint, radish and beetroot, or lime, ginger and olive oil.
The fish will keep for up to a week in the fridge.
Advice: For a dinner party, try serving with Beetroot Charlotte.

User comments

 
another free recipe every day






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