Gravlax

A recipe from “Mat fra alle land” (Food from every country) published by J W Cappelen in 1978 (The book was first published in 1935)Gravlaks me stuee poteter_post
Sweden’s foremost culinary product must be the Gravlax. As a delicacy it is the equal of Russian caviar and Strasbourg goose liver. There are several variations in the laying of it, depending on personal taste (some like it sweeter than others for example.) But essentially the steps are the same. Here is a tried and trusted recipe for good gravlax. Big, sea trout can also be used, but spring salmon is always best.

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