Fast and forward

Get ahead of yourself before the hustle and bustle of next month with recipes from Cook Now, Eat Later by Sophie Gilliatt and Katherine Westwood

7th November, 2021
Fast and forward
Home-cured gravlax with horseradish dill cream. Picture: Ben Dearnley

Home-cured gravlax with horseradish dill cream

Serves 10-12 on blinis or six as a starter

Curing a side of salmon is so easy and has an amazingly transformative result. It needs to be cured one day ahead of use, and can then be wiped dry, wrapped or vacuum-sealed tightly and stored in the fridge for up to a week. The horseradish cream can be made and kept in a covered container in the...

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