Cured salmon is the perfect addition to your brunch spread. While you can pick it up at your local grocery store or fish ...

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.

In a well-ventilated area, set the smoker over high heat. After 1 minute, when smoke rises from all sides, put the salmon on the rack, skin side down. Cover and smoke for 20 seconds. Move off the ...

Cover and refrigerate for 24 hours. After 24 hours, take the salmon out of the beetroot cure and rinse carefully with cold water to remove all the salt. Dry with paper towel and transfer to a wire ...

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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 ...

Pack onto the salmon evenly and wrap in cling. Place in the fridge for 8 hours and then turn over and cure for another 8 hours. Remove cling and wash under cold water. Dry with kitchen paper.

Salmon is so good for you, it’s rich in Omega-3 fatty acids, a great source of protein, high in B vitamins, a good source of potassium and loaded with selenium. Not only does it have all these ...

Ikura (cured salmon roe, also known as salmon caviar) and kombu (which is sold dried in packs) can be purchased from shops specialising in Japanese ingredients. If using the kombu, soak one or two ...