GRAVLOX
Gravlox is a popular item in Scandinavian Cuisine. Some, like this one, are made with vodka.
Provided by Suzanne
Categories World Cuisine Recipes European Scandinavian
Time P1DT1h
Yield 16
Number Of Ingredients 6
Steps:
- Drape plastic wrap over a glass baking dish. Cut salmon in half lengthwise, and place one half in dish, skin side down. Mix together salt, brown sugar and pepper. Sprinkle half of mixture over salmon in the dish, cover with the chopped dill, and pour the vodka over the whole mixture.
- Sprinkle the remaining salt mixture over the remaining half of salmon. Place over the salmon in the dish, skin side up. Fold the plastic wrap snuggly over the entire salmon. Place a board over the fish and weigh it down with a heavy object.
- Refrigerate fish for 24 to 36 hours, turning every 12 hours. To serve, separate the filets, and carefully brush off the salt, sugar and dill. Cut into very thin slices with a sharp knife.
Nutrition Facts : Calories 121.4 calories, Carbohydrate 2.9 g, Cholesterol 33.5 mg, Fat 6.2 g, Fiber 0.1 g, Protein 11.4 g, SaturatedFat 1.2 g, Sodium 1355.5 mg, Sugar 2.5 g
GRAVADLAX
Cure your own salmon, Scandinavian-style, with dill, juniper, and lemon and serve with a mustard sauce
Provided by Barney Desmazery
Time P2D
Number Of Ingredients 12
Steps:
- Pat the salmon dry with kitchen paper and run your hands over the flesh to see if there are any stray small bones - if there are, use a pair of tweezers to pull them out. Set the salmon fillets aside.
- Tip the salt, sugar, peppercorns, lemon zest, juniper and dill into a food processor and blitz until you have a bright green, wet salt mixture or 'cure'. Unravel some cling film but keep it attached to the roll. Lay the first fillet of salmon skin-side down and then pack the cure over the flesh. Drizzle with gin, if using and top with the 2nd fillet, flesh-side down. Roll the sandwiched fillets tightly in cling film to create a package.
- Place the fish in a shallow baking dish or shallow-sided tray and lay another tray on top. Weigh the tray down with a couple of tins or bottles and place in the fridge for at least 48 hrs or up to 4 days, turning the fish over every 12 hours or so. The longer you leave it, the more cured it will become.
- To make the sauce, tip all the sauce ingredients into a blender. Blitz until you have a thickened dressing.
- To serve, unwrap the fish and brush off the marinade with kitchen paper. Rinse it if you like. You can slice the fish classically into long thin slices, leaving the skin behind, or remove the skin it and slice it straight down. Serve the sliced fish on a large platter or individual plates with pumpernickel bread, dill and mustard sauce.
Nutrition Facts : Calories 288 calories, Fat 15.9 grams fat, SaturatedFat 2.5 grams saturated fat, Carbohydrate 15.2 grams carbohydrates, Sugar 15.2 grams sugar, Fiber 0.1 grams fiber, Protein 20.8 grams protein, Sodium 4.3 milligram of sodium
JULIA CHILD'S TRADITIONAL GRAVLAX
According to Julia, she first ate Gravlax in the Grand Hotel in Oslo and starting making it then. This recipe easily doubles and will keep (after the cure) for a week in the frig or can be frozen. It's easy to do; the hardest part is the slicing. You can serve it with sauce or, my favorite, just plain with cucumber and good bread, and, if you're adventurous, with some ice cold aquavit. Cooking time is curing time. Servings are estimated for appetizers.
Provided by Chef Kate
Categories Scandinavian
Time P4DT30m
Yield 15-20 serving(s)
Number Of Ingredients 5
Steps:
- Trim the salmon fillet, cutting away any thin uneven edges and the thin end of the tail (which can be reserved for something else).
- Make sure all the pinbones are removed--run your fingers up the fillet; if you feel any bones, remove them with a tweezer or a needle-nosed plier.
- Cut the fillet in half crosswise so that you have two pieces of the same length and roughly the same width.
- Mix the salt and sugar together.
- Sprinkle half the mixture over each fillet and rub it in with your fingers.
- Place one fillet in a glass (or other non-reactive) baking dish big enough to hold it.
- Drizzle about two tablespoons of cognac over each half, rubbing it in with your fingers.
- Spread the dill over the salmon half in the baking dish.
- Lay the other half fillet on top (skin side up).
- Align the two halves.
- Cover closely with a sheet of plastic wrap.
- Place a board or pan on top of the fillets.
- Make sure it is resting on the fish and not on the sides of the baking dish.
- Weight the top with something heavy (a large can of tomatoes for example).
- Place in refrigerator.
- After one day of curing, remove weights and board and turn fillets over(so the top fillet is now on the bottom) and baste with the liquid that has accumulated in the dish.
- Replace weights and board and return to frig.
- On the second day, turn and baste again and slice off a tiny piece to taste.
- If it doesn't taste like it's getting there, add a little more salt and/or cognac on the fish.
- Return to the fridge.
- Cure for a third day, turn and baste again.
- On the fourth day, you can serve the gravlax.
- To serve, clean the dill away and wipe the fish dry with paper towels.
- Use a long thin-bladed slicing knife (sharpened) and start slicing a few inches from the narrow end of the fillet.
- Cut with a back and forth sawing motion toward the narrow end to remove a thin slice of fish.
- Start each succeeding slice a bit farther in from the narrow end; always cut at a flat angle to keep the slices as long and thin as possible.
SIMPLE, HOMEMADE SALMON GRAVLAX
Steps:
- Gather the ingredients.
- Rinse the salmon fillets and pat them dry thoroughly.
- Use tweezers or pliers to pull out any pin bones, if necessary.
- Drizzle the aquavit or vodka evenly over the flesh of each fillet.
- In a small bowl, combine the salt, sugar, and pepper.
- Divide the mixture into 3 even piles within the bowl.
- Divide one of the thirds of curing mix in half and place on a rimmed baking sheet or baking pan in the shape of one of the fillets.
- Lay a fillet skin-side down on the mixture. Spread a third of the curing mixture on the flesh of that fillet.
- Spread the remaining third of the curing mixture on the flesh side of the other fillet. Sprinkle the dill, if using, over both fillets.
- Lay the second fillet flesh to flesh on the first fillet. Sprinkle the remaining curing mixture over the skin of the top fillet.
- Cover the fillets and baking sheet or pan with foil or plastic wrap. Place a cutting board or second baking sheet on top of the covered fish and top it with something heavy (cans, pots, or pans) to weigh the fish down. Place it all in the fridge and let chill for about 12 hours or overnight.
- Remove from the fridge, unwrap, and discard the accumulated liquid in the pan. Turn over the fillets so the bottom one is on top.
- Cover the pan, weigh down the fish again, and return to the refrigerator. Let chill another 12 hours.
- The fish is now cured and ready to serve, but it will continue to benefit from another 12 to 24 hours of being weighed down and chilled, so feel free to repeat these steps a second time around.
- When ready to eat, pat dry, and thinly slice the gravlax against the grain using a very sharp knife.
- Serve and enjoy.
Nutrition Facts : Calories 250 kcal, Carbohydrate 3 g, Cholesterol 71 mg, Fiber 0 g, Protein 25 g, SaturatedFat 3 g, Sodium 1625 mg, Sugar 3 g, Fat 14 g, ServingSize 1 to 2 pounds (24 servings), UnsaturatedFat 0 g
SALMON GRAVLAX
Salmon gravlax is a Scandinavian dish consisting of raw salmon, cured in salt, sugar, and dill. It is often served with grovbrød, a cereal bread.
Provided by Sarah-Eden Dadoun
Categories Appetizer
Time 10m
Number Of Ingredients 6
Steps:
- In a small bowl, combine brown sugar and salt together and set aside.
- Line a baking sheet with parchment paper.
- Place salmon, flesh side up, on a grate on the prepared pan. Scatter fresh chopped dill over the top of the flesh. Sprinkle with crushed peppercorns and vodka.
- Layer salt and sugar mix, over the top of the fish.
- Refrigerate in a container in the refrigerator for 24 to 36 hours.
- Drain the liquid on the pan. Scrape off sugar, salt and dill. Rinse the fish and pat dry.
- The fish is now ready to be thinly sliced on a bias, leaving the skin behind.
Nutrition Facts : Calories 312 kcal, Carbohydrate 32 g, Protein 23 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 62 mg, Sodium 11054 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving
GRAVLAX
Steps:
- Mix salt, sugar and pepper. Rub the fish with the mixture. Add dill. Wrap in foil and put in a dish. Refrigerate for 36 to 48 hours, with a light weight on top of the fish. Turn the salmon several times.
- Before serving, scrape off the dill and seasoning and cut into thin slices on the diagonal.
- Serve with Hovmastarsas, sweet dill and mustard sauce.
- Whisk together mustard, sugar and vinegar. Add salt and pepper to taste. Add the oil in a thin stream, stirring constantly. Add the chopped dill. Store in refrigerator.
GRAVLAX
Unlike smoking, which dries and shrinks the fish, this pickling process allows the fish to stay moist and full-bodied. The gravlax can be refrigerated for up to two weeks. Serve gravlax thinly sliced on a piece of pumpernickel bread with dill butter (mix softened butter with chopped fresh dill).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Serves 16
Number Of Ingredients 8
Steps:
- Place salmon fillets on a parchment-lined work surface. Remove any remaining bones from fillets. In a medium bowl, mix together anise seeds, caraway seeds, pepper, sugar, and salt.
- Place one fillet in a large glass or enamel pan. Cover with spice mixture. Spread dill on top of spices, then pour vodka or other liquor on top of dill. Place second fillet on top of the first, in the opposite direction (head to tail).
- Cover entire pan tightly with plastic wrap. Place a heavy object, such as a book or brick, into a smaller pan. Lay pan on top of fish to weigh it down, and place both pans in refrigerator.
- After 12 hours, remove fish from the pan, turn it over, and rewrap tightly with new plastic wrap. Replace weighted pan on top of fish. Continue to refrigerate for 2 1/2 to 3 1/2 more days, turning fish over every 12 hours.
- After 4 days, remove fish from refrigerator, unwrap, and transfer to a parchment-lined baking sheet. Remove top fillet, and scrape dill and spices from the surface of both fillets.
- To serve, slice each fillet on the diagonal into thin pieces.
GRAVLAX
Steps:
- Mix together the salt, sugar, and dill. Put the salmon, skin side down, on a large sheet of plastic wrap. Cover the flesh side of the salmon with the salt mixture, being sure to coat it completely (there will be lots of salt mix; just pile it in there).
- Wrap the fish well. If the air temperature is below 70°F and it is not too inconvenient, let it rest outside the refrigerator for about 6 hours, then refrigerate for 18 to 24 hours more. Otherwise, refrigerate immediately for about 36 hours.
- Unwrap the salmon and rinse off the cure. Dry, then slice on the bias. Serve plain or with lemon wedges, crème fraîche, sour cream, or a light vinaigrette.
- Variations
- Low-Salt Gravlax: Use 1/2 cup salt and 1/4 cup sugar. Combine a couple of chopped bay leaves, 1/4 cup minced shallot, and 1 teaspoon cracked black pepper with the dill. Refrigerate for 48 hours and proceed as directed.
- Citrus Gravlax: Use 1 cup each salt and sugar, combined with the grated zests of 2 oranges, 2 lemons, 2 limes, and 2 grapefruit, 2 tablespoons juniper berries; 1 tablespoon cracked coriander seeds; and 1 bunch of dill, stems and all. Marinate for 12 to 24 hours.
HOMEMADE GRAVLAX
Provided by Geoffrey Zakarian
Time P2DT15m
Yield 16 to 8 servings
Number Of Ingredients 6
Steps:
- Combine the dill, sugar, vodka, salt and lime zest in a small bowl and stir until well mixed.
- Spread the mixture over the salmon flesh. Cut the side of salmon in half crosswise. Fold each piece in half so the flesh is touching and the marinade is on the interior. Wrap the pieces tightly in plastic wrap and refrigerate for 2 days.
- Slice the salmon thinly on a bias and serve.
More about "homemade gravlax food"
CURED SALMON GRAVLAX (CRAZY EASY ... - RECIPETIN EATS
From recipetineats.com
5/5 (60)Category Party Food, Side DishServings 10Calories 206 per serving
- Place 2 large pieces of cling wrap on a work surface, slightly overlapping. Spread half the salt mixture in the shape of the salmon.
HOMEMADE GRAVLAX RECIPE -SUNSET MAGAZINE
From sunset.com
3/5 (1)Estimated Reading Time 2 minsServings 10-12Calories 112 per serving
- Rub your fingers over flesh side of salmon to locate any bones; pull them out and discard. Rinse salmon and pat dry. Lay, skin side down, in an 8- or 9-inch pie pan. Sprinkle evenly with sugar-salt mixture and top evenly with dill. Cover pan airtight with plastic wrap.
- Nest another pie pan of the same size on fish and set 2- to 3-pound weights (such as unopened cans of food) in it. Chill 2 days; every 12 hours, uncover, baste salmon with juices, rewrap, and replace weights.
- Unwrap salmon, discard dill, and scrape off sugar-salt mixture. Lay salmon, skin down, on a board; cut into thin diagonal slices and release fish from skin. Discard skin.
HOMEMADE GRAVLAX RECIPE - HOW TO MAKE HOMEMADE LOX ...
From goodhousekeeping.com
Servings 12Estimated Reading Time 1 minCategory Appetizers, Breakfast, Lunch
- Rinse salmon with cold water; pat dry. Rub skin of salmon with half of salt mixture; place on dill, skin side down.
GRAVLAX (GRAVET LAKS) RECIPE : SBS FOOD
From sbs.com.au
3.8/5 (50)Servings 12Cuisine Danish
EASY GRAVLAX RECIPE - FOOD REPUBLIC
From foodrepublic.com
Servings 1Estimated Reading Time 2 mins
HOW TO MAKE GRAVLAX - CURED SALMON RECIPE - NO SPOON …
From nospoonnecessary.com
5/5 (14)Calories 154 per servingCategory Appetizer, Brunch, Snack, Starter
- Place a piece of plastic wrap (large enough to wrap around the entire fish) on a clean work surface. Place a double layer of cheesecloth, twice the size of the salmon, on top of the plastic wrap.Sprinkle a heaping 2 tablespoons of the dry cure OVER the cheesecloth.
- Place the salmon, skin side down, on top of the dry cure. Drizzle the vodka over the fish. EVENLY, and liberally, coat the salmon with the remaining dry cure, using your hands to RUB it into the fish.
- Wrap the cheesecloth around the salmon, followed by the plastic wrap, to completely seal the fish forming a tight package.Place the wrapped salmon on a wire rack set on a heavy sheet pan (or in a baking dish). Top the salmon with a weight* evenly distributed across the salmon to expedite curing process.
GRAVLAX RECIPE - FOOD.COM
From food.com
5/5 (2)Total Time 48 hrs 30 minsCategory ScandinavianCalories 261 per serving
- Combine peppercorns, coriander seeds, mustard, salt and sugar and press evenly onto flesh side of both salmon fillets.
- Remove salmon from plastic and place one salmon fillet in dish large enough to hold it and sprinkle with 2 tbsp vodka.
EASY HOMEMADE GRAVLAX RECIPE - WELL SEASONED STUDIO
From wellseasonedstudio.com
Ratings 1Servings 8Cuisine Jewish, NordicCategory Breakfast
- Prepare the spices. Toast coriander and fennel seeds, then grind with peppercorns until fine using either a mortar and pestle or a spice grinder.
- Cure the fish. Pat salmon dry on both sides with paper towels. Turn salmon skin side up and press ½ of the salt mixture on top.
- Cure overnight. On a medium rimmed baking sheet, lay out a large piece of plastic wrap, about twice the size of your salmon. Place half of the dill in the center of the plastic wrap, then add salmon, skin-side down. Pour remaining salt mixture on top of salmon, pressing down to cover fish entirely. Place remaining dill on top of salmon, then wrap fish with plastic wrap to seal on all sides. We like to add a second layer of plastic wrap, as liquid will be drawn out from the fish as it cures in the fridge. Turn fish so it is skin-side up, then place baking sheet in the refrigerator.
HOW TO PREPARE GRAVLAX - THE SPRUCE EATS
From thespruceeats.com
Occupation Freelance WriterEstimated Reading Time 4 minsAuthor Kari DiehlPublished 2008-02-09
- Assemble the Gravlax Ingredients. No smörgåsbord would be complete without one of Scandinavia’s most distinctive dishes, gravlax. Called gravet laks in Norway, gravad lax / laks in Sweden and Denmark, graflax in Iceland, and graavilohi or tuoresuolainen lohi in Finland, the name literally means “Grave-Salmon” and refers to the medieval practice of curing the raw fish by burying it in the sand above the high tide level.
- Prepare the Salmon. In Scandinavia and the Pacific Northwest, it’s easy to find and purchase fresh salmon straight off the fishing boats on the day of catch.
- Season the Fillets. Combine the sugar and salt, then cover both sides of each fillet half with the mixture. Continue to 4 of 8 below.
- Now for the Dill. Wash and roughly chop the bunches of dill, stems and all. Sprinkle the flesh side of each fillet half with the dill seeds and ground pepper.
- Weight Down the Gravlax. Place a small pan or plate on top of the plastic wrap-covered gravlax. Weight the plate lightly, using a few rocks or canned items (in lieu of the traditional sand and dirt!).
- After Curing for Two Days. Remove the gravlax from the refrigerator. Scrape off most of the dill and seasonings; pat dry with paper towels. As a reminder: if you are not using sushi-grade fish or commercially frozen fish, this is the point where you will need to wrap the gravlax well and place it in a -10 F (-23 C) freezer for 7 days.
- Slice the Gravlax. Using a sharp knife, cut the cured gravlax into paper-thin slices, pulling each slice away from the skin (if your fillet has the skin on).
- Serve the Gravlax. Layer the gravlax slices on crispbread or rye bread. Traditionally accompanied by sweet dill mustard sauce (in Swedish, hovmästarsås), gravlax also pairs well with capers and finely chopped onions as an appetizer or with a variety of garnishes on an open-faced sandwich.
GRAVLAX RECIPE - CHRISTER LARSSON | FOOD & WINE
From foodandwine.com
Servings 12
- In a small bowl, combine the salt, sugar and peppercorns. Rub a handful of the seasoning mixture on both sides of the salmon fillet. Set the salmon in a glass or ceramic dish, skin side down, and sprinkle the rest of the seasoning mixture on top. Place the bunches of dill on the salmon and cover with plastic wrap. Let stand at room temperature for 6 hours, then refrigerate for 24 hours.
- Scrape off the dill and seasonings and pat the fish dry. Using a long sharp knife, thinly slice the salmon fillet on the diagonal; do not slice through the skin. Cut off the gray triangle at the bottom of each slice. Arrange the salmon on a large platter, overlapping the slices slightly. Cover tightly with plastic wrap and refrigerate for up to 6 hours.
- Cut the salmon skin crosswise into 12 strips. Set a large cast-iron skillet over moderately high heat. When the pan is hot, add the salmon-skin strips and fry until lightly browned, about 45 seconds per side. Drain on paper towels.
- Set a dill sprig in the center of each strip of salmon skin and roll up the strips. Garnish the gravlax platter with the rolls and serve with lemon wedges.
HOW TO MAKE GRAVLAX - THE PIONEER WOMAN
From thepioneerwoman.com
Servings 10Estimated Reading Time 5 minsCategory Appetizers, Main DishTotal Time 10 mins
- Turn the fillet over, skin-side up, and make 2 to 3 slits into the skin, about 1/2 inch deep and 1-inch long.Lay each piece of salmon, skin-side down, on its own piece of plastic wrap.
- Squirt the juice from half of the lemon on the salmon.In a medium bowl, combine the salt, sugar, and dill.
- Pile the mixture on top of the salmon fillets, using all of it.Wrap each piece of salmon tightly in the plastic wrap and stack them in a pan.
HOMEMADE GRAVLAX RECIPE - CHEF BILLY PARISI
From billyparisi.com
Ratings 7Category Breakfast, Brunch, LunchCuisine American, Nordic, ScandinavianTotal Time 24 hrs 10 mins
- Next, lay half of it down and spread it out to the size of the salmon side on a large sheet of plastic wrap.
- Next, place the salmon skin side down onto the seasoning mixture and then cover the salmon with the remaining half of the seasonings.
GRAVLAX RECIPE - ALTON BROWN | FOOD & WINE
From foodandwine.com
- Lay out a sheet of foil several inches longer than the sides or fillets of salmon. Top this with plastic wrap. Position the salmon sides on the plastic wrap so that they are mirror images of each other. Pat them dry with paper towels. Strew the dill along each of the sides, concentrating it where the meat is the thickest.
- Sprinkle the spice mix on top of the dill, again concentrating it where the meat is thickest; you don't have to use all the mixture. Sprinkle on enough of the salt/sugar mix so that you don't see any of the fish.
- Lift the foil corners furthest from you so that the far salmon side rolls over onto the other one. Seal the plastic wrap around the fish, and then crimp the foil so that the folded part runs along the back of the fish (or where the back used to be.) Place this wrapped fish on one of the pans (or boards) and top it with the other.
HOMEMADE GRAVAD LAX WITH CUCUMBER SALAD AND ... - BBC FOOD
From bbc.co.uk
- To cure the salmon, blend together the sugar, salt, alcohol, white pepper and dill in a food processor to make a paste.
- Place half of the mixture into a container that will accommodate the fish snugly (say the plastic container the fish was bought in). Lay the salmon on top of this flesh-side down, press it down, then cover with the other half of the mixture, smearing it well over the surface of the fish.
- For the cucumber salad, mix all the ingredients together in a bowl and leave to macerate for an hour in the fridge. Drain off the liquid, put the cucumber into a serving dish and chill in the fridge.
- For the sauce, mix the mustard, lemon juice, sugar, salt, pepper and dried dill in a bowl until well combined. Gradually whisk in the oil until you have a loose, thick dressing.
- Carefully rinse the fish under cold running water, but not so much that no remnants of dill remain. Dry with kitchen paper.
- Thinly slice the gravad lax at an angle and present on a large serving dish. Serve alongside the cucumber salad and the mustard sauce with buttered rye bread.
FOOD PROJECT OF 2021: HOMEMADE GRAVLAX - THE OBSERVER
From observerxtra.com
Estimated Reading Time 4 mins
HOMEMADE GRAVLAX | RECIPE | FOOD NETWORK RECIPES, RECIPES ...
From pinterest.com
4.4/5 (8)
HOMEMADE GRAVLAX (CURED SALMON) - A THOUGHT FOR FOOD
From athoughtforfood.net
Estimated Reading Time 3 mins
HOMEMADE SALMON GRAVLAX WITH HONEY MUSTARD SAUCE • GOLDEN ...
From mygoldenpear.com
Cuisine ScandinavianTotal Time 48 hrs 30 minsCategory Fingerfood, StarterCalories 319 per serving
HOMEMADE GRAVLAX- TREATS AND EATS - FOOD. DRINKS. TREATS.
From treatsandeatsblog.com
Estimated Reading Time 3 mins
HOMEMADE GRAVLAX: CURED SALTED SALMON - RUSSIAN FOOD
From russianfood-ie.com
Estimated Reading Time 4 mins
HOMEMADE GRAVLAX RECIPE - DELISH
From delish.com
Author Stefania Pomponi ButlerEstimated Reading Time 2 mins
HOMEMADE GRAVLAX RECIPE - THEFOODXP
From thefoodxp.com
Ratings 1Calories 121 per servingCategory Appetizer, Main Course
HOMEMADE GRAVLAX IS WAY EASIER THAN YOU THINK
From chowhound.com
Author Amy SchulmanEstimated Reading Time 8 mins
RECIPE: JAMES STRAWBRIDGE'S TASTY CURED GRAVLAX
From absolutely.london
Author Layla Turner
GRAVLAX - AVOGEL.CA
From avogel.ca
10/10 (1)Servings 8-10
R/FOOD - [HOMEMADE] WILD FENNEL AND VODKA GRAVLAX ON A ...
From reddit.com
GRAVLAX RECIPE - MOTHER EARTH NEWS | THE ORIGINAL GUIDE TO ...
From motherearthnews.com
RECIPE - GRAVLAX - LCBO
From lcbo.com
81 GRAVLAX IDEAS | RECIPES, FOOD, SALMON RECIPES
From pinterest.ca
HOMEMADE SALMON GRAVLAX | RECIPE | GRAVLAX RECIPE, BRUNCH ...
From pinterest.ca
HOMEMADE GRAVLAX
From mywholehog.com
GRAVLAX RECIPE | THE NIBBLE WEBZINE OF FOOD ADVENTURES ...
From blog.thenibble.com
CHINESE STYLE GRAVLAX(CURED SALMON) RECIPE - FOOD NEWS
From foodnewsnews.com
SIMPLE GRAVLAX RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GRAVLAX - A.VOGEL
From avogel.ca
HOMEMADE GRAVLAX: FOOD SAFETY : ASKCULINARY
From reddit.com
SALMON GRAVLAX RECIPE MARIO BATALI
From healthyfoodjoy.com
MARINATED SALMON. GRAVLAX RECIPE - FOOD NEWS
From foodnewsnews.com
GRAVLAX - CANADIAN LIVING
From canadianliving.com
HOMEMADE GRAVLAX – ST. LOUIS JEWISH LIGHT
From stljewishlight.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love