how to make gravadlax

How to make gravadlax

Gavin Wren Basic Ingredients, Fish & Shellfish, Food Techniques, Main Dishes, Recipes, Small Bites, The World of Food

Today I’m talking about gravlax, or gravalax, or gravadlax, or even Gravad laks depending on where you are, who you are and why you’re here. There might be other spellings that I’m missing out, but so far I’ve covered Norwegian, Swedish and Danish as well as the slightly confused situation in England where it seems to go under a few of those names. However you spell it, this is an absolute peach of a recipe, a personal favourite of mine which gives smoked salmon a run of it’s money without having to go through that messy process of smoking. It’s also another super long-make recipe which is more like a small food side-project rather than a recipe. There’s no way that you can describe a 48-36 hour make time as a quick-to-throw-together meal or easy dinner, this is something completely different, which creates astoundingly tasty results that I can happily…
Brunch smoked salmon panzanella with poached egg

Brunch-style smoked salmon panzanella

Gavin Wren Breakfast, Fish & Shellfish, Main Dishes, Recipes

Yes, yes, I know it’s Monday, not Sunday, so why am I posting a Sunday brunch recipe? Well, firstly, because yesterday was Sunday, which was the day I cooked and photographed this, and secondly, because I wanted to give you plenty of time to wind this recipe into your weekly shopping, so that you can make it this coming weekend. It’s a lovely, easy one to make, a Sunday brunch special which can be quickly thrown together and when it comes to being served, the messier, the better. It doesn’t require very much forethought or planning which combined with a little bit of leftover, stale bread you can create this unique twist on either Panzanella, or poached eggs on toast, depending on how you look at things. Maybe poached eggs on panzanella? Make sure you go in heavy with the dressing as this recipe really needs the lemon and oil,…