This salmon is cured in salt, dill, fennel, and orange zest. Scandinavians have been doing this for centuries, but instead of burying the fish in the shore at the high tide line, you can just put it in your fridge for a couple days.
This June I celebrated midsummer in Sweden, where time seemed to stop with barely a sunset to remind us a day had passed. The holiday was a slow procession of dancing, playing games, singing, and eating with family. Even after dinner, we continued to enjoy the long day outside. Our little maypole was carried by the children in a procession as their grandmother played the accordion and the sun sat lazy in the night sky.
Swedish style is easily be described with their own word “Lagom” - not too little, not too much. I’ve also heard it described as the perfection when there is nothing left to take away. Our midsummer meal was the very essence of “Lagom”; there was just the right amount of simple, good food with no frills. And because of this, there was no distraction from what was really important: sharing time with the people at the table. The menu included deviled eggs, songs sung as toasts with shots of aquavit, laughter, potatoes, and of course: fish!
I returned back home feeling inspired to revisit my gravlax recipe. I found a new appreciation for opening the fridge every day to turn the salmon over in its salt and spices, revelling in the simplicity of how it will cure it into delicious gravlax over time.
Gravlax is usually served with rye or pumpernickel bread and mustard sauce, and you can eat it for any meal. I prefer it for breakfast; it’s not too sweet and the protein fills you up. For lunchtime, it’s great as a wrap with lettuce and mustard sauce.
Recipe at www.meandtheclams.com/gravlax
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