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Help! - gravad lax

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Help! - gravad lax

r
Robinson88 | | Dec 19, 2012 03:20 AM

Made some gravad lax, using skinless salmon and it's turned out a bit too salty.

Are there any established ways to fix this? I presume soaking in water for a while will solve the problem (as you'd do with over-salty bacon)?

Thanks for any help!

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