{"id":6607,"date":"2016-09-07T21:22:00","date_gmt":"2016-09-07T21:22:00","guid":{"rendered":"https:\/\/thestarvingchefblog.com\/?p=6607"},"modified":"2023-10-06T14:14:18","modified_gmt":"2023-10-06T14:14:18","slug":"gravlax-hovmastarsas-croustades","status":"publish","type":"post","link":"https:\/\/thestarvingchefblog.com\/gravlax-hovmastarsas-croustades\/","title":{"rendered":"Savoring Scandinavia: Crafting Gravlax & Hovm\u00e4stars\u00e5s Croustades"},"content":{"rendered":"\n
\"gravlax<\/figure>\n\n\n\n

What’s Up, Hungry People! <\/h2>\n\n\n\n

Every week, I dive into a weekly recipe challenge, broadening our horizons and tastes. The recent Nordic theme had me puzzled for a bit. I’ll admit, diving into Nordic recipes was a challenge with the unfamiliar language, but hey, the ingredients? Totally up our alley.<\/p>\n\n\n\n

Swedish Star: Gravlax<\/strong> <\/h2>\n\n\n\n

In Sweden (and its Nordic siblings), gravlax stands out as a star. It’s essentially a dry-cured salmon. The entire process? About three days. Now, while most of us would just pick up a pack from the store, trust me, making it from scratch brings out flavors that are simply unmatched.<\/p>\n\n\n\n

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My Personal Gravlax Craze<\/strong> <\/h2>\n\n\n\n

I’m totally into gravlax. Give me a toasted bagel with cream cheese and capers, and I’m set. So, I went the extra mile and whipped up a double batch. And guess what? Freezing works wonders with this dish. For our recipe here, a single filet will do. But just so you know, our measurements are perfect for curing about a pound of skinless salmon.<\/p>\n\n\n\n

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Here’s What You Need:<\/strong><\/h2>\n\n\n\n