You may have seen gravlax and lox at your local appetizing shop or grocery store fish counter and wondered about their ...

Enter gravlax. Gravlax is popular in Scandinavian countries and shares many similarities with lox, but you probably won't find it at your local bagel place. This version of salmon is sliced thinly ...

Wipe the seasonings from the salmon with a paper towel. Cut the gravlax on the bias into thin slices, or leave whole for your guests to slice. Serve with thin slices of whole-grain bread and ...

This is essentially trout gravlax, which is traditionally flavoured with dill; however, I've used lime and basil which gives a wonderful flavour.

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This Nordic method of curing salmon with salt and sugar is a very satisfying way of using our great quality New Zealand salmon. Once cured, the salmon will keep in the fridge for up to a week.