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  • Instant “gravtrout”
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    Gavadlaks normally takes three to four days to make – in this easy version it is almost instant.
    By Andreas Viestad

    Instant “gravtrout”

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    Servings: 4

    PREPARATION:

     
    • 1

      Sprinkle both sides of the trout slices lightly with salt, sugar and dill, (keeping a little dill for garnish). Arrange on a plate, cover with cling film, and let marinate in a cool place for 35 to 45 minutes. To serve, scrape of excess salt/sugar/dill mixture, and sprinkle with fresh dill. Serve with sour cream and flatbread (or crispy toast or crackers).

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  • Servings: 4

    PREPARATION:

     
    • 1

      Sprinkle both sides of the trout slices lightly with salt, sugar and dill, (keeping a little dill for garnish). Arrange on a plate, cover with cling film, and let marinate in a cool place for 35 to 45 minutes. To serve, scrape of excess salt/sugar/dill mixture, and sprinkle with fresh dill. Serve with sour cream and flatbread (or crispy toast or crackers).

    Print Friendly
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