{"id":8440,"date":"2024-09-02T10:00:29","date_gmt":"2024-09-02T15:00:29","guid":{"rendered":"https:\/\/flyingplates.com\/?post_type=cp_recipe&#038;p=8440"},"modified":"2024-09-02T10:00:29","modified_gmt":"2024-09-02T15:00:29","slug":"gravlax","status":"publish","type":"cp_recipe","link":"https:\/\/flyingplates.com\/?cp_recipe=gravlax","title":{"rendered":"Gravlax"},"content":{"rendered":"<h2>\n<pre id=\"tw-target-text\" class=\"tw-data-text tw-text-large tw-ta\" dir=\"ltr\" data-placeholder=\"Traduction\" aria-label=\"Texte traduit\" data-ved=\"2ahUKEwizzPGHvqSIAxUCMlkFHVm7B6cQ3ewLegQIBxAU\"><span class=\"Y2IQFc\" lang=\"en\"><br \/>Gravlax is a culinary specialty of traditional Nordic cuisine, <br \/>made from raw salmon fillets marinated with salt, sugar, pepper, dill and sometimes vodka.<\/span><\/pre>\n<\/h2>\n<h3>Ingredients<\/h3>\n<div class=\"cooked-recipe-ingredients\">\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1300\">1300<\/span> <span class=\"cooked-ing-measurement\">g<\/span> <span class=\"cooked-ing-name\">raw salmon , cut into two opposing pieces, ideally without bones but skin on<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">large bunch of fresh dill<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"0.25\">&#188;<\/span> <span class=\"cooked-ing-measurement\">cup<\/span> <span class=\"cooked-ing-name\">coarse (sea) salt<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"0.25\">&#188;<\/span> <span class=\"cooked-ing-measurement\">cup<\/span> <span class=\"cooked-ing-name\">sugar<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"2\">2<\/span> <span class=\"cooked-ing-measurement\">tbsp<\/span> <span class=\"cooked-ing-name\">pepper corns<\/span><\/div>\n<\/div>\n<h3>Directions<\/h3>\n<div class=\"cooked-recipe-directions\">\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 1\">\n<div class=\"cooked-dir-content\">\n<p>If your fish is whole, cut it in half lengthwise and remove the \u00a0bones<\/p>\n<p>\u00a0<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 2\">\n<div class=\"cooked-dir-content\">\n<p>Place first piece of fish skin down in a large dish and cover with the remaining ingredients<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 3\">\n<div class=\"cooked-dir-content\">\n<p>Place second piece over the first, skin up and cover with waxed paper or plastic film<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 4\">\n<div class=\"cooked-dir-content\">\n<p>Place a weight over it, a small cutting board holing a heavy can or two for example<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 5\">\n<div class=\"cooked-dir-content\">\n<p>Flip the fish every 6 hours during 24 hours<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 6\">\n<div class=\"cooked-dir-content\">\n<p>Unwrap salmon, scrape off salt then rinse. Pat dry.<br \/>\nIf time permits, return to the fridge for 3 &#8211; 12 hours uncovered (dries surface better, lets salt &#8220;settle&#8221; and permeate through flesh more evenly).<br \/>\nSprinkle over the 1\/4 cup extra dill &#8211; for garnish and flavour.<br \/>\nSlice thinly on an angle, do not cut through skin (i.e. don&#8217;t eat skin). Serve with toasted bread, Mustard Sauce, extra dill and lemon wedges.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[59,60],"class_list":["post-8440","cp_recipe","type-cp_recipe","status-publish","hentry","cp_recipe_category-appetizers","cp_recipe_category-brunch"],"_links":{"self":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe\/8440","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8440"}],"wp:attachment":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8440"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Frecipe_category&post=8440"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}