Nordic Gravlax
A mild, flavorful salmon with hints of botanicals. The typical, pungent fishiness of salmon is drawn out by the salt and pepper cure while the dill, pepper and gin elicit botanical notes. Gravlax originates in 14th century Sweden. Ancient fishermen fermented it by burying the fish in the sand with seawater, its own blood, and fresh herbs. This produced a pungent, vinegary dish, similar to pickled herring. As this processed has evolved, we now cure it in a dry brine resulting in a milder, sweeter delicacy. Enjoy in replacement of lox on a bagel, a salad, or sandwich. My favorite is on a smorgasbord with crunchy rye, mustard, dill, capers, radishes, pickled onions, cucumber, and creme fraiche.
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