Cured fish - gravlax (Gravet fisk) from Eat the Norway: Traditional Dishes and Specialities from Norwegian Cooking (page 24) by Aase Strømstad

  • store-cupboard ingredients
  • mustard
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  • EYB Comments

    Fish to be cured should be deep frozen a day before it is treated. Then it requires three to four days of refrigeration in the brine.

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Accompaniments: Creamed potatoes (Stuede poteter)

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.

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  • Eat Your Books

    Fish to be cured should be deep frozen a day before it is treated. Then it requires three to four days of refrigeration in the brine.

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