FTM Spice Gravad Lax Exquisit 175g bag

Here we let our imagination run wild and made a variant with other fine spices. Gravad Lax: Preparation: You need 80 g FTM Gravad Lax seasoning per kilogram of fillet. Place the salmon/salmon trout fillet in a bowl and top with the FTM Gravad Lax seasoning. Leave the fish in the fridge for 3 days to salt cook/mature. Turn once a day. If there is little space, vacuum the fillet. After 3 days, take the fillet out of the fridge and pat dry with paper towels. Serving suggestion: Thinly sliced ​​with honey mustard dill sauce. Can be kept for 10 days at min. 4 °C.