Beet-cured salmon gravlax – Chatelaine by

Looking for a great, make-ahead brunch classic to wow your guests? Give cured salmon gravlax a try. We use beets to give the gravlax an extra bit of pizzazz

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bread, capers, cheese, crackers, cream, cream cheese, dill, lemon, salmon, salt, kosher, onion, microgreens, sugar, red onion, kosher salt, cucumbers, fillet, baking, flatbread, pumpernickel bread, beets

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