The season and the arrival of guests call for a grand dish that celebrates centuries of preserving fish: gravlax. Plus: what I've been drinking this week
Making graved lax is a favourite ritual of mine too, Andy. This year I am going for a larger salmon as I have 10 for Chrismukkah and have decided to serve the gravad lax (prepared as yours but with a little douse of negroni for fun) as the main dish alongside potato latkes baked in a sheet tray and some exotic salads with a bit of citrus, orange flower water, sour cherry molasses and bitter leaves and nuts in the mix. Happy Christmas.
I would have thought that is too lightweight a book for your gravlax, Andy? I know that you secretly read it first! tbh my curiosity and a 99p Kindle offer got the better of me and it is truly awful! Great recipe and description - Merry Xmas have enjoyed your blog!
Lovely column, inspiring gravlax production (small scale at this stage). Dill is a fave and mine is finally growing; speaking from a sunny corner of Aotearoa New Zealand where things are in growth mode. Merry Xmas.
“If your salmon hasn’t already been frozen, then freezing it for 24 hours before you prepare it will kill any parasites.” And with that my friend, I’m out. I’d end up with tapeworm, which would make another amusing piece of writing…….
Making graved lax is a favourite ritual of mine too, Andy. This year I am going for a larger salmon as I have 10 for Chrismukkah and have decided to serve the gravad lax (prepared as yours but with a little douse of negroni for fun) as the main dish alongside potato latkes baked in a sheet tray and some exotic salads with a bit of citrus, orange flower water, sour cherry molasses and bitter leaves and nuts in the mix. Happy Christmas.
Sounds great!
I would have thought that is too lightweight a book for your gravlax, Andy? I know that you secretly read it first! tbh my curiosity and a 99p Kindle offer got the better of me and it is truly awful! Great recipe and description - Merry Xmas have enjoyed your blog!
Thanks John. I admit, I faked the photo for laughs having used proper weights… Haopy Christmas!
Brilliant, probably the only useful use that book would have seen and it was fake!
Lovely column, inspiring gravlax production (small scale at this stage). Dill is a fave and mine is finally growing; speaking from a sunny corner of Aotearoa New Zealand where things are in growth mode. Merry Xmas.
Thanks - enjoy!
Oi. That book was meant for serious contemplation over the summer. What a waste using it for wholly unnecessary euro fare.
I fear that a dead fish may have absorbed more wisdom from it than me
I'm planning on launching a nationwide chain of kiviak restaurants next year, do you want in? It's going to be big, I just know it.
I’m in. As long as Giles Coren, Tom Parker Bowles and William Sitwell are forced to eat there
“If your salmon hasn’t already been frozen, then freezing it for 24 hours before you prepare it will kill any parasites.” And with that my friend, I’m out. I’d end up with tapeworm, which would make another amusing piece of writing…….
It’s perfectly safe!