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Scandinavian speciality where the freshest raw salmon is cured in a mixture of sugar, salt, pepper and fresh dill. True gravadlax should be left to marinate at a temperature of between 3 and 4°C for three to four days. It is often served with a dill and mustard dressing.

AttributesValues
rdfs:label
  • Gravadlax
rdfs:comment
  • Scandinavian speciality where the freshest raw salmon is cured in a mixture of sugar, salt, pepper and fresh dill. True gravadlax should be left to marinate at a temperature of between 3 and 4°C for three to four days. It is often served with a dill and mustard dressing.
dcterms:subject
abstract
  • Scandinavian speciality where the freshest raw salmon is cured in a mixture of sugar, salt, pepper and fresh dill. True gravadlax should be left to marinate at a temperature of between 3 and 4°C for three to four days. It is often served with a dill and mustard dressing.
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