A ''Cure'' For the Winter That Won't End!
7 Mar 2014
One of the greatest appetizer ideas of all time has been around for a long, long time. Scandinavian fishermen in the middle ages would bury salted salmon in the sand above the tide line and let it ferment. They called it “Gravlax”. Grav means grave and lax is salmon. Today’s version isn’t fermented; it is […]
We use sashimi grade, farm raised north Atlantic salmon because it has such a fatty, buttery texture. Wild salmon, such as fatty spring king salmon, would also work but good quality farmed works perfectly for this dish.
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