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853246c6 8376 4273 abe3 5d21ac1e6b8c  2016 03 25 13 28 33
Karin Stienemeier
Karin Stienemeier

my #gravadlax #recipe prepared in 20 minutes than rest for 2 days in a cold dark place. 1 fresh salmon filet cut into 2 pieces. marinade: organic orange, lime, lemon zests, sea salt, grind szechuan pepperflowers, grate ginger, fresh horseradish & 2-3 small/medium raw #beets. smother lax filets, cover lightly with press&seal. marinate cold for 2 days. rinse and pat dry, serve thinly sliced keeps up to 4 days if stored cold. freezes very well & looks gorgeously purple & pink! enjoy!