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Gravlax/gravid lax/ gravadlax / gravlaks

A Scandinavian dish of fresh salmon, cured with sugar, sea salt and dill; served sliced in the style of smoked salmon (although more thickly cut) - often with a mustard and dill sauce. Making your own gravlax is both easy and rewarding, but you must begin a minimum of five days in advance! See 'Mustard & Dill Sauce'. For recipes see Gourmet Britain Recipe section.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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