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Recipes / Gravlax

Gravlax

By Mark Bittman

Published December 4, 2018

Cured fish is impressive, and it’s surprisingly little work to do yourself. Use wild Pacific salmon if at all possible (King and sockeye—which is in general leaner and much redder—are best), even if you have to buy it frozen. Gravlax keeps for a week after curing; and, though it’s not an ideal solution, you can successfully freeze gravlax for a few weeks.

Gravlax
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Gravlax

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Makes
12 or more appetizer servings 1x