This homemade Scandinavian Salmon Gravlax recipe is simple to make! It is cured in salt, pepper, sugar, and fresh dill for a delicious, divine flavor.👩🏻‍🍳

This is a year round recipe, beautiful cured salmon, Lox, also called Gravlax, pressed under a rock and board, with herbs, ready in a week in the fridge, fresh for a month.Buy the thickest part of Atlantic salmon belly filet, usually one pound, seven or eight dollars at the moment. It makes sixty dollars worth of cured salmon if purchased on Amazon. Trim off the skin and attached grey layer of fat if salmon is oily. We use skin and fat to make fish sauce.Serve on bagels with cream cheese, rye bread sandwiches, fresh sour dough with butter and slivered white onions, on omelette, with cucumber, serve on cracker with Icelandic black caviar.

I bought fresh rainbow trout whole fillet with tail. I have always wanted to try this recipe

Basic but a stand-by.

My mum used to made us teriyaki with sardines and I learned how to clean them. I can't find them here, so I tried with rainbow trout this time. Good with quinoa :)

Since the seared dishes served at conveyor belt sushi restaurants are so tasty, I made my own homemade version as a drinking appetizer.It's ready to eat when the cheese is slightly burned. I use whatever sashimi is cheap. I like it with wasabi and soy sauce but you could also season it with salt and pepper. For 3 servings. Recipe by Hibaasan

If you are lucky enough to have a whole, skin on trout, frozen or fresh, here is my white fish recipe to cold cure trout filets rolled around a pickle creating a healthy sweet and sour luncheon special.Takes two weeks, but results in a fresh tasting , unboiled trout. Eating uncooked trout is safe when you freeze the fish three days at below 0F degrees, then thaw.Keep in fridge, fresh for a month.

Fresh trout, absolutely safe eaten fresh after kept frozen 3 days, then thawed, skinned, bones removed, chopped fine and mixed with chopped avocado, chopped shallots, chopped cold hardboiled eggs and loaded with black caviar. Just pure flavors, no sauces or spices added. Served cold on round of thin fresh daikon root or cucumber slice on toast of fresh baguette.I remember some parties served an ice cold shot of vodka with this appetizer.

I bought a salad in a shop once that contained quinoa and pomegranate and it tasted great, so decided to add all my favourite salad ingredients and make my own. The honey and lime dressing is a family favourite used often by my mother who is celiac. Lovely light dish that can accompany many things or as a meal of its own.

This is a great summer grilling recipe.