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.

However, unopened, store-bought gravlax is safe for up to two weeks. Lox is also a type of cured salmon that isn't smoked. It ...

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 ...