Gravadlax - salting mix to cure one side of salmon or two sides of sea bass from Tasting: The Art of Combining Hot, Sour, Salty and Sweet in 150 Recipes (page 87) by Tom Kime

  • dill
  • lemons
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  • EYB Comments

    This recipe requires the marinated fish to be kept in the fridge for 8-12 hours before soaking and rinsing for an hour prior to use. Can substitute side of sea bass for side of salmon.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Horseradish and watercress crème fraîche; Artichoke and salted lemon salad with honey, thyme and roasted almonds

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe requires the marinated fish to be kept in the fridge for 8-12 hours before soaking and rinsing for an hour prior to use. Can substitute side of sea bass for side of salmon.

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