This Nordic method of curing salmon with salt and sugar is a very satisfying way of using our great quality New Zealand salmon. Once cured, the salmon will keep in the fridge for up to a week.

but the longer you cure it, the longer it will last. For long-term storage, the freezer is your best bet. There, the salmon will last between two and six months. Read more: 12 Underrated Types Of Fish ...

Cover with plastic wrap, transfer to the refrigerator, and allow to cure for 36 hours. Wipe the seasonings from the salmon with a paper towel. Cut the gravlax on the bias into thin slices ...

If you're lucky enough to have caught or have been given a fresh rainbow trout this is a must-try recipe, although it is equally delicious with salmon ... essentially trout gravlax, which is ...