Difference between revisions of "Gravadlax"
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Latest revision as of 15:00, 25 March 2012
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 4°C for three to four days. It is often served with a dill and mustard dressing.
