1. To cure the salmon, pat dry the fillet using kitchen paper. In a mixing bowl, combine the salt and maple syrup. Place the salmon in a large dish, add the curing mixture and coat the salmon ...

Refrigerate the salmon for 24 hours. Unwrap the salmon and remove it from the cure, discarding the foil and the cure. Rinse the salmon and pat dry with paper towels. To remove the skin, place the ...

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.

Cured salmon roe, also known as "Ikura," is a culinary gem cherished for its vibrant flavor, distinctive texture, and versatility. These delicate orange pearls are a staple in cuisines worldwide, ...

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.

Curing salmon roe is the key to transforming raw eggs into flavorful caviar. This ancient process enhances taste, preserves freshness, and creates a luxurious product enjoyed by seafood lovers ...

While you may want to recreate the same raw salmon dishes at home, it's best to cure the salmon beforehand. It's one thing to consume raw salmon in a restaurant, but quite different to bring home ...

Any host or hostess would be thrilled to receive a home-cured side of salmon, perfect for feeding a large number at Christmas or New Year. This can be kept in the fridge for a week: keep it on the ...

Gin, pink Peppercorn and dill cured salmon (pictured) is a really fab way of making the most of some really trendy flavours right now. This is a really sophisticated dinner party starter and really ...