Cured salmon

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a large piece of fish sitting on top of a table next to other foods and utensils

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.

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a white plate topped with sliced up salmon and garnished with green olives

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.

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a white bowl filled with salmon and sauce on top of a blue table cloth next to a cup of tea

Curing your own salmon is easy to do and adds an extra touch of wow-factor to this simple starter. Pair with the crème fraîche and some crusty bread to complete the dish. This recipe is by Terry Blake and Yohini Nandakumar, owners of Sparrow restaurant.

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