gebeichter Lachs

[German]

Gravad lax or "grave salmon". Fillets of salmon are rubbed with blood to accentuate the red colour and then salted, seasoned with dill and pressed under a board and weight in a cold place. The fillets are then washed and dried ready for serving. They were originally called "grave salmon" because they were cured in underground cellars in which they were "buried".

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