In order to pull off a perfectly cured fish at home, you need to understand the proper salt to sugar to fish ratio for the ...

Starter: Here is the complete procedure for preparing Gravlax Salmon, a traditional Scandinavian recipe that has delighted ...

salt, sugar and cardamom until coarse. Refrigerate until required. Place the side of salmon into a vacuum-seal bag. Pour the cure into the bag, making sure to focus the cure on to the salmon flesh ...

Lox is traditionally a salt-cured fillet from the salmon's belly, an area with the fattiest and richest meat (similar to a pork belly). If you've never had it with a bagel and cream cheese (or a ...

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.

For the salmon, pat the fish dry using kitchen paper ... For the pea purée, place the peas, ginger, garlic, green chillies, salt, sugar, and one tablespoon of the oil in a food processor and ...

Mix together the salt, sugar, and peppercorns in a ... and allow to cure for 36 hours. Wipe the seasonings from the salmon with a paper towel. Cut the gravlax on the bias into thin slices, or ...

Transfer to a bowl and stir together with the salt, sugar, orange juice and zest ... After 24 hours, take the salmon out of the beetroot cure and rinse carefully with cold water to remove all ...

Chef Simon Hopkinson shows you six simple steps to make gravad lax. To cure the salmon, blend together the sugar, salt, alcohol, white pepper and dill in a food processor to make a paste.