{"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-en-pan-de-masa-madre","status":"publish","type":"recipe","link":"https:\/\/froyasalmon.com\/es\/recetas\/gravlax-en-pan-de-masa-madre\/","title":{"rendered":"Gravlax en pan de masa madre"},"content":{"rendered":"<section class=\"wp-block-froya-steps\"><div class=\"content\"><header class=\"steps-title\">Procedimiento para el salm\u00f3n:<\/header><ul>\n<li class=\"wp-block-froya-steps-item\"><label><input type=\"checkbox\"\/><div class=\"richtext\">Secar bien el salm\u00f3n.<\/div><\/label><\/li>\n\n\n\n<li class=\"wp-block-froya-steps-item\"><label><input type=\"checkbox\"\/><div class=\"richtext\">Mezclar la sal, el az\u00facar, la pimienta y el eneldo.<\/div><\/label><\/li>\n\n\n\n<li class=\"wp-block-froya-steps-item\"><label><input type=\"checkbox\"\/><div class=\"richtext\">Frota bien el salm\u00f3n con la mezcla y envu\u00e9lvelo bien en film transparente o en una bolsa de pan.<\/div><\/label><\/li>\n\n\n\n<li class=\"wp-block-froya-steps-item\"><label><input type=\"checkbox\"\/><div class=\"richtext\">Dejar en el frigor\u00edfico durante 24 horas.<\/div><\/label><\/li>\n\n\n\n<li class=\"wp-block-froya-steps-item\"><label><input type=\"checkbox\"\/><div class=\"richtext\">Aclare las especias si lo desea (conserve el borde de las especias para darle m\u00e1s sabor).<\/div><\/label><\/li>\n\n\n\n<li class=\"wp-block-froya-steps-item\"><label><input type=\"checkbox\"\/><div class=\"richtext\">Cortar en rodajas finas.<\/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\">Procedimiento para servir:<\/header><ul>\n<li class=\"wp-block-froya-steps-item\"><label><input type=\"checkbox\"\/><div class=\"richtext\">Coloque las lonchas de salm\u00f3n sobre el pan de masa fermentada.<\/div><\/label><\/li>\n\n\n\n<li class=\"wp-block-froya-steps-item\"><label><input type=\"checkbox\"\/><div class=\"richtext\">Cubrir con queso crema, ensalada y cebolla roja.<\/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>Un plato de inspiraci\u00f3n japonesa en el que el salm\u00f3n se flambea y se dora, servido con un topping fresco.<\/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\/es\/wp-json\/wp\/v2\/recipe\/11608","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/froyasalmon.com\/es\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/froyasalmon.com\/es\/wp-json\/wp\/v2\/types\/recipe"}],"version-history":[{"count":2,"href":"https:\/\/froyasalmon.com\/es\/wp-json\/wp\/v2\/recipe\/11608\/revisions"}],"predecessor-version":[{"id":11610,"href":"https:\/\/froyasalmon.com\/es\/wp-json\/wp\/v2\/recipe\/11608\/revisions\/11610"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/froyasalmon.com\/es\/wp-json\/wp\/v2\/media\/11579"}],"wp:attachment":[{"href":"https:\/\/froyasalmon.com\/es\/wp-json\/wp\/v2\/media?parent=11608"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/froyasalmon.com\/es\/wp-json\/wp\/v2\/tags?post=11608"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}