IT’S really easy to make your own gravlax (pronounced grav-lox). Unlike the old days in Scandinavia where the fish is buried in the ground and left to ferment for months – during which time it develops a strong odour – modern gravlax can be made in two days in the refrigerator and has a clean and fresh taste.
The most efficient way to make gravlax is to use a whole salmon – place the two similarly-sized fillets against each other with the dill and the salt mix in between and covering the sides thickly.
Already a subscriber? Log in.
Limited time offer:
Just RM5 per month.
Cancel anytime. No ads. Auto-renewal. Unlimited access to the web and app. Personalised features. Members rewards.
Follow us on our official WhatsApp channel for breaking news alerts and key updates!
