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Unlike smoking, which dries and shrinks the fish, this pickling process allows the fish to stay moist and full-bodied. The gravlax can be refrigerated for up to two weeks. Serve gravlax thinly sliced on a piece of pumpernickel bread with dill butter (mix softened butter with chopped fresh dill).

Source: Martha Stewart Living, December/January 1995/1996



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How would you rate this recipe?
  • charjoy
    13 JAN, 2009
    This is the best gravlax recipe ever! I've been making it for years for parties and it is divine. Even though I'm not a big fan of anise or caraway, they work perfectly here. I do a quick rinse under running cool water to remove the spice mixture, then pat dry. Four days is the perfect amount of time to cure it.
  • logangb
    2 NOV, 2008
    I love Gravlax! I've always made mine with just plain sugar, salt, pepper, and dill. I'd never thought to use any spices! Don't know why!! I will certainly use this recipe soon!

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