Dill-cured salmon (Gravad lax) from Smørrebrød - Scandinavian Open Sandwiches: More than 50 Recipes, from Traditional to Modern (page 16) by Brontë Aurell

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  • rapeseed oil
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  • Serves : 2

  • EYB Comments

    You may use the Dill-cured salmon recipe on page 124, and the Cherry tomato quickle recipe on page 114.

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

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

    You may use the Dill-cured salmon recipe on page 124, and the Cherry tomato quickle recipe on page 114.

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