Celebrate the holidays with this classic Nordic delicacy—cured salmon, also known as gravlax! Learn how to make this easy and delicious appetizer, perfect for festive parties and gatherings. Plus, ...

Let’s celebrate pasta in this week’s one-pot, with Hetty “Ricotta Good Feeling” Lui McKinnon’s umami-filled creamy pasta with ...

This cured salmon will keep in the fridge for four to five days once wrapped tightly in some cling film. Feast on delicious recipes and eat your way across the island with the best reviews from ...

The salmon itself is based on gravlax, however, I’ve used spices that Britain has loved for centuries, and might also put in a cure for ham. You can leave out the ginger if you prefer.

Gravlax is fresh salmon or ocean trout cured with a combination of salt and sugar, a process that helps preserve the fish and bring out its natural flavours. Though curing might seem daunting, it’s ...

This Nordic method of curing salmon with salt and sugar is a very satisfying way of using our great quality New Zealand salmon. Once cured, the salmon will keep in the fridge for up to a week.

After 24 hours, take the salmon out of the beetroot cure and rinse carefully with cold ... Feast on delicious recipes and eat your way across the island with the best reviews from our award ...

For this recipe, you must start two days before. A sharp knife is a must to slice the salmon thinly, and a little will go a long way. The colours are outstanding, the taste delicate. Serve with a ...

Tossing a couple of salty, saline anchovies into a pan of salmon or hake fillets is an easy move to bring out a deep umami ...