Hi,
Inspired by Tina Boes, here is a few shots of my last creation. Gravalax with Tasmanian salmon, I bought a whole side fillet of beautiful Tasmanian salmon, saving the other half of the fillet for BBQ for later and I went Scandinavian on this half. Super easy to make, no cooking and only 5 ingredients, let it sit in fridge for 24 hours but i prefer 48 hours so its nice and firm and easier to cut. Its neither cooked or raw but somewhere in between. Can be used in sandwiches, pasta, toast, etc. The second photo shows what I did with it for Sunday's breakfast. If you're interested in the "recipe" let me know.
Inspired by Tina Boes, here is a few shots of my last creation. Gravalax with Tasmanian salmon, I bought a whole side fillet of beautiful Tasmanian salmon, saving the other half of the fillet for BBQ for later and I went Scandinavian on this half. Super easy to make, no cooking and only 5 ingredients, let it sit in fridge for 24 hours but i prefer 48 hours so its nice and firm and easier to cut. Its neither cooked or raw but somewhere in between. Can be used in sandwiches, pasta, toast, etc. The second photo shows what I did with it for Sunday's breakfast. If you're interested in the "recipe" let me know.