Gravadlax
Revision as of 03:48, 14 March 2011 by Game widow (talk)
Scandanavian speciality where the freshest raw salmon is cured in a mixture of sugar, salt, pepper and fresh dill. True gravadlax should be left to marinate at a temperature of between 3 and 4°C for three to four days. It is often served with a dill and mustard dressing.
