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  • Gravlaks (cured salmon)
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    By Tellus Works

    Gravlaks (cured salmon)

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    Curing salmon and other types of fish is neither hard nor labor-intensive, but you need the patience to wait for a couple of days before you can serve it.

    PREPARATION:

    • 1

      Rinse the fish in cold water. Dry it thoroughly and cut it in half. Mix together the sugar and salt and rub the mixture into the fish.

    • 2

      Spread the juniper berries and gin evenly on top and add a small, fresh sprig of juniper, preferably with the berries on.

    • 3

      Place the other half of the fish on top, with the skin facing up. Place the fish in a plastic bag with a zip-lock or wrap it up well in cling film and then place it on a plate in the fridge. Turn the fish a couple of times each day. It will be ready for serving after two days.

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  • Curing salmon and other types of fish is neither hard nor labor-intensive, but you need the patience to wait for a couple of days before you can serve it.

    PREPARATION:

    • 1

      Rinse the fish in cold water. Dry it thoroughly and cut it in half. Mix together the sugar and salt and rub the mixture into the fish.

    • 2

      Spread the juniper berries and gin evenly on top and add a small, fresh sprig of juniper, preferably with the berries on.

    • 3

      Place the other half of the fish on top, with the skin facing up. Place the fish in a plastic bag with a zip-lock or wrap it up well in cling film and then place it on a plate in the fridge. Turn the fish a couple of times each day. It will be ready for serving after two days.

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