Gravlax in two ways

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Gravlax is a traditional way of preparing fish here in Finland and I’m eating it weekly. Here are two of my favourite ways of preparing this Nordic delicacy: a traditional recipe (serve it with mustard dressing) and a more contemporary version with red beet.

This salt cured salmon dish gets ready faster when the fish skin is taken off. I take the skin off before salting the fish cause my dog likes to eat it, you can leave it on if you are not in a hurry and don’t own a furry friend.