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The Essential New York Times Cookbook: Classic Recipes for a New Century

The Minimalist's Gravlax

Page 418

(1 review)

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Recipe Review

19th February 2011

soupereasy from Wanaque, N.J

I used a small side of salmon, needless to say the thin edges and tail were more like salmon jerky.Tasty, none the less.
I would say this would be an easy way to cure salmon and impress friends.
If I make it again, I would use a center cut piece of salmon.

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