Home

Gravadlax or gravlaks

information

A Scandanavian speciality where the freshest raw salmon is cured in a mixture of sugar, salt, pepper and fresh dill. True gravadlax should be left to marinate at a temperature of between 3 and 4C for three to four days. It is often served with a dill and mustard dressing.


COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved