Do it yourself cured salmon. Gravlax , as cured salmon is known by its Nordic name, generally is made by dry-curing fillets of salmon in a blend of sugar, kosher salt, fresh dill and a variety of ...

Ideally, to make lox (cured salmon), you need salmon belly, writes Cathy Barrow in "Bagels, Schmears, and a Nice Piece of Fish," "but I'll cure any part of the salmon I'm given. If it's a thinner tail ...

When buying your salmon, try to buy a section from the thickest part of a whole fish, and ask for it to be filleted into 2 pieces, leaving the skin on. To hold the fish while curing, ideally use two ...

All products featured on Epicurious are independently selected by Epicurious editors. However, when you buy something through our retail links, Condé Nast may earn an affiliate commission. Photo by ...

There is some delicious science at play when fish meets up with a salt cure, an age-old technique that came from a need to preserve seafood in a safe yet still flavorful manner. A basic salt-based ...

1. Peel and chop the potato into six to eight uniform pieces. Place in a small saucepan, cover with water, and set over high heat. Bring to a boil and cook until the potatoes are tender and fall apart ...

The trouble with cured salmon? We tend to treat it like, well... a treat. Cured salmon — with all its rich, salty, savory, lusciously fatty goodness — too often is relegated to the breakfast or brunch ...

Cured salmon - with all its rich, salty, savory, lusciously fatty goodness - too often is relegated to the breakfast or brunch table, and even then mostly for special occasions. It's partly a case of ...