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Sweden’s cured salmon makes ideal party fare

Fine Cooking Issue 06
Photos: Robert Marsala
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Translated literally, gravlax means “salmon from the grave.” The “grave” refers to the curing method in which the fish is “buried”—marinated, actually—in a spice mix for 48 hours. This article shows you how to prepare the salmon, how to cure it, what assembling the gravlax involves, and serving it. A side article discusses selecting top-quality salmon.


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