Monday, December 27, 2010

Gravlax

One of the items we wanted to make for our Julbord (Christmas Table) was gravlax, a salt-cured salmon. The cure I used was modified from a recipe online and included orange zest, fresh and dried dill, and gin. It was quite tasty. We're planning on sending our snow-bound cousin some next time since we know how much she likes it:



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