Smoked Salmon is great and all, but Gravlax is my favorite cured salmon preparation. It’s Swedish, you know.
Wi nøt trei a høliday in Sweden this yër?
Cured in a mixture of Dill, Salt, Sugar, and other spices, its product has a cleaner, distinctive taste that’s not obscured by a smoky flavor.
See the løveli lakes
Making it is easy. My mother would make it for us- two full salmon filets, covered in salt, pepper, sugar, coriander, fennell seeds, and dill, pressed together (flesh side facing each other), and held down with weights.
The wøndërful telephøne system
Over three days the salmon would release liquid from the curing process, until it was ready to eat.
And mäni interesting furry animals
Go ahead, be ambitious and make it one week instead of buying lox from the bagel spot for $40 a lb. It’s easier than you think, it’ll taste better thank store-bought, and your friends will think you’re Scandinavian as hell.
Including the majestik møøse
The Gravlax tartine pictured above is one of the smørrebrøds (open-faced sandwiches) offered at Vandaag in the east village. Rounding out the gravlax were local beets and pickled veggies.
A Møøse once bit my sister…
Nice move, Vandaag.