{"id":197,"date":"2013-07-29T20:12:59","date_gmt":"2013-07-29T19:12:59","guid":{"rendered":"http:\/\/jonika.nu\/JonasBlogg\/?p=197"},"modified":"2014-06-24T12:28:33","modified_gmt":"2014-06-24T11:28:33","slug":"kvibille-lax","status":"publish","type":"post","link":"https:\/\/jonika.nu\/JonasBlogg\/archives\/197","title":{"rendered":"Kvibille-lax"},"content":{"rendered":"<p>F\u00f6r tv\u00e5 personer beh\u00f6vs:<\/p>\n<p>3-400 gram lax<br \/>\n2dl Creme fraishe<br \/>\n1 Kvibille gr\u00e4dd-\u00e4del<br \/>\n1 Citron<br \/>\nPersilja<br \/>\nSalt &amp; peppar<\/p>\n<p>Anv\u00e4nder du f\u00e4rsk lax med skinn l\u00e4gger du denna p\u00e5 en pl\u00e5t med grovsalt, har du frysta fil\u00e9er l\u00e4gg dessa i en smord form.<\/p>\n<p>L\u00e4gg creme fraishe i en sk\u00e5l. Smula i osten, klipp i persilja och krydda med salt &amp; peppar. Riv i lite cintronskal och kl\u00e4m eventuellti lite cintronsaft. L\u00e4gg r\u00f6ran p\u00e5 laxen och tillaga i ugn ca 15-20 minuter p\u00e5 175 grader. Godast blir det om laxen \u00e4r 56 grader i innertemperatur, s\u00e5 fram med termometern \ud83d\ude42<\/p>\n<figure id=\"attachment_198\" aria-describedby=\"caption-attachment-198\" style=\"width: 300px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/jonika.nu\/JonasBlogg\/wp-content\/uploads\/2013\/07\/179418_496911469583_5905114_n.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-198\" alt=\"Kvibillelax gjord p\u00e5 laxsida med skin. Dekorerad med persilja, citron och tomater.\" src=\"http:\/\/jonika.nu\/JonasBlogg\/wp-content\/uploads\/2013\/07\/179418_496911469583_5905114_n-300x225.jpg\" width=\"300\" height=\"225\" srcset=\"https:\/\/jonika.nu\/JonasBlogg\/wp-content\/uploads\/2013\/07\/179418_496911469583_5905114_n-300x225.jpg 300w, https:\/\/jonika.nu\/JonasBlogg\/wp-content\/uploads\/2013\/07\/179418_496911469583_5905114_n-399x300.jpg 399w, https:\/\/jonika.nu\/JonasBlogg\/wp-content\/uploads\/2013\/07\/179418_496911469583_5905114_n.jpg 717w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><figcaption id=\"caption-attachment-198\" class=\"wp-caption-text\">Kvibillelax gjord p\u00e5 laxsida med skin. Dekorerad med persilja, citron och tomater.<\/figcaption><\/figure>\n<a href=\"https:\/\/twitter.com\/jonlin76\" class=\"twitter-follow-button\" data-show-count=\"false\" data-size=\"small\">Follow jonlin76<\/a>\n<script>!function(d,s,id){var js,fjs=d.getElementsByTagName(s)[0],p=\/^http:\/.test(d.location)?'http':'https';if(!d.getElementById(id)){js=d.createElement(s);js.id=id;js.src=p+':\/\/platform.twitter.com\/widgets.js';fjs.parentNode.insertBefore(js,fjs);}}(document, 'script', 'twitter-wjs');<\/script>","protected":false},"excerpt":{"rendered":"<p>F\u00f6r tv\u00e5 personer beh\u00f6vs: 3-400 gram lax 2dl Creme fraishe 1 Kvibille gr\u00e4dd-\u00e4del 1 Citron Persilja Salt &amp; peppar Anv\u00e4nder du f\u00e4rsk lax med skinn l\u00e4gger du denna p\u00e5 en pl\u00e5t med grovsalt, har du frysta fil\u00e9er l\u00e4gg dessa i en smord form. L\u00e4gg creme fraishe i en sk\u00e5l. Smula i osten, klipp i persilja &hellip; <a href=\"https:\/\/jonika.nu\/JonasBlogg\/archives\/197\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Kvibille-lax<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[49,48,47,50],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/jonika.nu\/JonasBlogg\/wp-json\/wp\/v2\/posts\/197"}],"collection":[{"href":"https:\/\/jonika.nu\/JonasBlogg\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jonika.nu\/JonasBlogg\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jonika.nu\/JonasBlogg\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/jonika.nu\/JonasBlogg\/wp-json\/wp\/v2\/comments?post=197"}],"version-history":[{"count":2,"href":"https:\/\/jonika.nu\/JonasBlogg\/wp-json\/wp\/v2\/posts\/197\/revisions"}],"predecessor-version":[{"id":275,"href":"https:\/\/jonika.nu\/JonasBlogg\/wp-json\/wp\/v2\/posts\/197\/revisions\/275"}],"wp:attachment":[{"href":"https:\/\/jonika.nu\/JonasBlogg\/wp-json\/wp\/v2\/media?parent=197"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jonika.nu\/JonasBlogg\/wp-json\/wp\/v2\/categories?post=197"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jonika.nu\/JonasBlogg\/wp-json\/wp\/v2\/tags?post=197"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}