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.

No realli! She was Karving her initials on the møøse with the sharpened end of an interspace tøøthbrush given her by Svenge – her brother-in-law – an Oslo dentist and star of many Norwegian møvies: “The Høt Hands of an Oslo Dentist”, “Fillings of Passion”, “The Huge Mølars of Horst Nordfink”…

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