Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
10
as a First CourseMedium
By Diane Morgan
Published 2012
One of the most delicate and simple salmon preparations is gravlax, a Scandinavian specialty in which the fish is cured in a salt-and-sugar rub. No cooking is involved. I like to think of these paper-thin slices of raw fish as one step beyond Japanese sashimi. Typically, gravlax is seasoned with fresh dill, a brandy such as Cognac, and spruce sprigs. However, in this variation, raw grated beets and fresh horseradish are mixed together and spread on top of the salt cure. The horseradish subt
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Monthly plan
Annual plan
Advertisement
Advertisement
No reviews for this recipe