Cured salmon

Beetroot Cured Salmon(gravlax) is a stunning way to serve salmon on special occasions! This purple hued salmon is tasty and easy to make!

You don’t need dill and aquavit to cure fish at home—in fact, you don’t even need salmon. Choose your own fish adventure with these guidelines for spicing, seasoning, and otherwise flavoring salt-cured cod, mackerel, trout—or, sure, salmon—at home.

Homemade Gravlax is so much cheaper and it tastes BETTER than store bought because store bought is usually too salty and you can never get that real fresh dill flavour. It's so crazy easy to make, this is going to blow your mind! The key to nailing gravlax is: cure time, salt type and sugar vs salt ratio. More food-nerd info in the notes - including how to make this with smaller fillets (don't just use the servings scaler function please!) Recipe video below.

Learn the art of curing salmon with this Norwegian Gravlax recipe from The Rose Table, offering a delightful and traditional way to prepare this flavorful dish.

Salmon gravlax is an easy cured salmon recipe that's perfect for brunch or any occasion!

Recipe video above. Too many cured salmon recipes are way too salty ot way too sweet! But once you know the right propotions, it's ridiculously simple to make and far cheaper than buying equivalent shop-bought versions.Gently flavoured with spices and a little vodka or gin, this a show-stopping, sophisticated-looking modern classic. Wonderful elegant canape or individually plated starter (fine dining favourite!), as part of an antipasto platter or cheeseboard, or just generally having in the…

This wild Copper River salmon is cured with blueberries for color and amazing taste. We have the recipe for you to try at home.

At the intersection of culinary minimalism and sophistication, you'll find unique nordic recipes like venison tenderloin and pot-roasted celery roots.

A visually stunning beet cured salmon recipe seasoned with freshly ground spices that is deceptively easy to make, gorgeous to look at, and delicious to eat.

Hi everybody! Today we are going to make some cured salmon! I know that you will tell me : “but this is not French”, well…. yes and no. I never made my own cured salmon in France …