Gravlax (Cured Salmon)

So my mom and I saw Ina Garten make this on Barefoot Contessa and we really wanted to give it a try.

Since I didn’t make any adaptations to the recipe, it is only fair that I rerouted you guys to the actual recipe, so here’s the link to the recipe we used.

Just follow the recipe exactly and you’ll be on the right track.

I must say that after trying this out for ourselves, we were very very impressed. The salmon was tender, moist and still very juicy. It wasn’t too salty and we just kept going back to the fridge for more. It was definitely more than worth the two-day wait.

Though, if I were you, I would probably make more than just those two measly pieces in the photos. Also, be sure to use sushi grade salmon because your salmon is essentially uncooked.

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Gravlax, before entering the fridge.

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Sliced salmon with Ritz biscuits and cream cheese dip.

To make the cream cheese dip, just combine about 2 tablespoons of cream cheese with dil and salt and pepper.

This dish can serve as a great canapé and conversation starter.

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