{"id":11608,"date":"2025-09-17T11:15:45","date_gmt":"2025-09-17T09:15:45","guid":{"rendered":"https:\/\/froyasalmon.com\/?post_type=recipe&#038;p=11608"},"modified":"2025-09-17T11:15:45","modified_gmt":"2025-09-17T09:15:45","slug":"gravlax-on-sourdough-bread","status":"publish","type":"recipe","link":"https:\/\/froyasalmon.com\/en\/recipes\/gravlax-on-sourdough-bread\/","title":{"rendered":"Gravlax on sourdough bread"},"content":{"rendered":"<section class=\"wp-block-froya-steps\"><div class=\"content\"><header class=\"steps-title\">Procedure for the salmon:<\/header><ul>\n<li class=\"wp-block-froya-steps-item\"><label><input type=\"checkbox\"\/><div class=\"richtext\">Dry the salmon well.<\/div><\/label><\/li>\n\n\n\n<li class=\"wp-block-froya-steps-item\"><label><input type=\"checkbox\"\/><div class=\"richtext\">Mix the salt, sugar, pepper and dill into a gravy mix.<\/div><\/label><\/li>\n\n\n\n<li class=\"wp-block-froya-steps-item\"><label><input type=\"checkbox\"\/><div class=\"richtext\">Rub the mixture well into the salmon and wrap it tightly in cling film or a bread bag.<\/div><\/label><\/li>\n\n\n\n<li class=\"wp-block-froya-steps-item\"><label><input type=\"checkbox\"\/><div class=\"richtext\">Leave in the fridge for 24 hours.<\/div><\/label><\/li>\n\n\n\n<li class=\"wp-block-froya-steps-item\"><label><input type=\"checkbox\"\/><div class=\"richtext\">Rinse off the spices if desired (keep the edge of the spices for extra flavour).<\/div><\/label><\/li>\n\n\n\n<li class=\"wp-block-froya-steps-item\"><label><input type=\"checkbox\"\/><div class=\"richtext\">Cut into thin slices.<\/div><\/label><\/li>\n<\/ul><\/div><\/section>\n\n\n\n<p><\/p>\n\n\n\n<section class=\"wp-block-froya-steps\"><div class=\"content\"><header class=\"steps-title\">Procedure for serving:<\/header><ul>\n<li class=\"wp-block-froya-steps-item\"><label><input type=\"checkbox\"\/><div class=\"richtext\">Place salmon slices on sourdough bread.<\/div><\/label><\/li>\n\n\n\n<li class=\"wp-block-froya-steps-item\"><label><input type=\"checkbox\"\/><div class=\"richtext\">Top with cream cheese, salad and red onion.<\/div><\/label><\/li>\n<\/ul><\/div><\/section>\n\n\n\n<figure class=\"wp-block-video\"><video height=\"2160\" style=\"aspect-ratio: 3840 \/ 2160;\" width=\"3840\" autoplay controls muted src=\"https:\/\/froyasalmon.com\/wp-content\/uploads\/2025\/02\/Gravet-MP4-Compressed.mp4\"><\/video><\/figure>","protected":false},"excerpt":{"rendered":"<p>A Japanese-inspired dish in which the salmon is given a flamb\u00e9ed and golden surface, served with a fresh topping.<\/p>","protected":false},"featured_media":11579,"parent":0,"template":"","tags":[],"class_list":["post-11608","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-back-loin","recipe_category-middag"],"acf":[],"_links":{"self":[{"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/recipe\/11608","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/types\/recipe"}],"version-history":[{"count":2,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/recipe\/11608\/revisions"}],"predecessor-version":[{"id":11610,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/recipe\/11608\/revisions\/11610"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/media\/11579"}],"wp:attachment":[{"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/media?parent=11608"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/tags?post=11608"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}