{"id":26308,"date":"2019-03-27T19:33:40","date_gmt":"2019-03-28T03:33:40","guid":{"rendered":"https:\/\/foodfriendstravel.com\/staging\/?p=26308"},"modified":"2019-03-27T19:33:40","modified_gmt":"2019-03-28T03:33:40","slug":"gravlax","status":"publish","type":"post","link":"https:\/\/foodfriendstravel.com\/staging\/gravlax\/","title":{"rendered":"Gravlax"},"content":{"rendered":"

Making Gravlax<\/h2>\n
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Gravlax is actually pretty easy to make. The basic recipe includes applying a dry brine with herbal elements to some fish protein. In this case, salmon, but it could just as well be another firm, meaty fish such as haddock or halibut. Most brines are made of some combination of salt and sugar rubbed on the flesh, put in a sealable bag or wrapped tightly in cling wrap and refrigerated for at least 24 hours. The recipe below is a spin off Oceania's Culinary Center 'If it Swims' on-board course.<\/p>\n<\/div>\n<\/div><\/div><\/div><\/div>

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\"Culinary<\/a><\/div>\n\t
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Cured Salmon Gravlax<\/h2>\n
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A simple take on an Eastern European classic. Enjoy for holidays or anytime.<\/span><\/div>\n
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<\/g><\/svg><\/span> Course <\/span>Appetizer, Breakfast, Brunch, Gravlax, Hors d\u2019Oeuvres<\/span><\/div>
<\/g><\/svg><\/span> Cuisine <\/span>Eastern European, Scandavian<\/span><\/div>
<\/g><\/svg><\/span> Keyword <\/span>brine, curing, gravlax, Keto, salmon<\/span><\/div><\/div>\n
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<\/g><\/svg><\/span> Prep Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/path><\/g><\/svg><\/span> Curing Time <\/span>1 day<\/span><\/span> day<\/span><\/span><\/div><\/div>\n
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<\/g><\/svg><\/span> Servings <\/span>1<\/span> Pound<\/span><\/span><\/div>\n\n
<\/g><\/svg><\/span> Author <\/span>Kevin<\/span><\/div>\n\n\n

Ingredients<\/h3>

The Protein<\/h4>