Gravlax is Cured Trout and Salmon that is thinly sliced and served with toast or rye crackers.
Gravlax can be served with green olive Tapenade or in a salad or just serve with a drizzle of olive oil and a spritz of lemon juice.
- Sprinkle on Trout fillets on the flesh side
- Put flesh side together wrap and weigh down.
- Small fish approximately 24 hours – Medium 48 hours – Large a few days in refrigerator.
- Pour off excess liquid
- Rinse pat dry and slice thinly.