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from Let the Baking Begin!

Copycat Kirkland Smoked Salmon recipe (Dry Cured Salmon)

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from Temple & Webster blog

Dish of the Day – Beetroot Salmon Gravlax

Dish of the Day – Beetroot Salmon Gravlax - by Jono Fleming. Recipe on the Temple & Webster blog.

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from UP KNÖRTH

Dill And Salt-Cured Salmon

It’s mid-October and it seems that the holiday season has officially begun.  After a weekend of Canadian Thanksgivings, American Thanksgivukkah (Thanksgiving + Hanukkah) seems closer than I realised, and Christmas lights are up on Bell Street.  

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from NYT Cooking

Beet- and Horseradish-Cured Salmon

This is a good first foray into curing because the process is simple and relatively quick and the reward considerable. Thanks to the beets, the color on the outside of the salmon is a deep, rich fuchsia. And don't be afraid to use fresh horseradish if you can find it; just be careful. (Photo: Benjamin Norman for The New York Times)

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from Food.com

Brown Sugar Roasted Salmon With Maple-Mustard-Dill Sauce

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from Chew Town

Beetroot and Hendrick’s Gin Cured Salmon

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How to Cure Salmon - Lox Recipe So easy, and MUCH cheaper than buying smoked salmon. from http://www.babaganosh.org/

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from SAVEUR

Gravadlax (Swedish Cured Salmon)

FROM ISSUE #166A salt and sugar cure flavored with fresh dill transforms salmon into gravadlax, silky ribbons of fish ready to be piled atop slices of rustic brown bread or crunchy rye crispbread for a Swedish Midsummer feast. This recipe first appeared in our June/July 2014 issue with Per Styregård's article "A Midsummer's Dream."

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