In celebration, then, of vampires, zombies and anything else that claws its way out of the grave, today we make gravlax, cured salmon originally made by salting fillets, then wrapping and burying ...

Homemade Gravlax 2-3 pound salmon fillets (preferably center piece, skin on, trimmed)* 1 cup kosher salt 1 cup sugar 2 tablespoons cracked white peppercorns (I used 1 teaspoon finely ground black ...

Then there are the delicious preparations of the ray-finned fish rooted in Scandinavian cuisine and brimming with culture and history: namely, gravlax and lox. Both sensational seafood dishes take ...

No cooking, no stress—just an easy gravlax salmon with dill, featuring a perfectly balanced cure. With its silky texture and simple preparation, this homemade dish impresses with minimal effort!

You could spend a small fortune on 800-thread-count sheets—or about 10 minutes prepping a batch of silky, tender, caraway-scented gravlax. With a few days’ stay in the fridge, the latter is ...

The subtle flavour and silky texture of gravlax make it a salmon for the 21st Century. Cookbook author June Hersh shares its story. Lox (Yiddish for salmon) is a ubiquitous Jewish staple in New ...

The real game-changer first appeared to me on a Stockholm restaurant menu. Gravlax, thinly sliced and rosy-orange, looked like smoked salmon, but its meltingly tender texture and cleaner taste ...

Many gravlax home-curers know that it can take several days for the salt-sugar mixture to penetrate the fish and, in essence, cook it. However, this miraculous recipe for halibut gravlax ...

“Ellie,” he said, “I've been doing a lot of research and... I think we should start making our own gravlax.” He told me his dreams of curing salmon during the week and inviting friends ...