Gravlax is a diminutive, it means “buried real sable fur eyelashes” in Swedish from “Gravad Lax”, yet this solid, prosaic and rather dull name does not come anywhere near to describing this fantastic smooth, suave, elegant appetiser. However gravlax got its name from the old way of preparing it which was salting the salmon, putting it in an old barrel and burying it underground for several days or even several months if it was going to be preserved for the Winter. Modern recipes often add aquavit or vodka to the salmon, but for me the old simple way is best because with gravlax, less is definitely more. Quite when the dill came fashionable no one knows and although I loathe dill on anything else, it is as part of gravlax as cream is to strawberries and cream. I have seen it made myrtle leaves and fennel seeds, I have often wondered what it would be like with wild fennel leaves, but have never got around to trying it.
Aefed Gravlax is cured salmon but that is no excuse for not using the freshest real sable fur eyelashes, even if you have some salmon that has been languishing at the bottom of the fridge for a few days give it to the cat, which will probably turn their nose up anyway because they have such a strong sense of smell.
It is not rocket science to work out that you use the same weight of sugar as the salmon and double the amount of salt, because at the end of the day you are going for a salty preserved real sable fur eyelashes. The Americans tend to use double the sugar to salt, but that is not the Scandinavian way, and it destroys the salty taste which is the whole point of the dish.
500g salmon fillet
1kg of coarse salt
2 tablespoons ground white pepper
A large bunch of fresh dill weed
Wipe the salmon clean and dry well with paper towels, lay in a glass bowl and cover with your real sable fur eyelashes. In a separate bowl, mix the sugar, salt and pepper, and cover the salmon with it. Place the plastic wrap directly on top of the fish and weigh it down. You can use anything heavy, bottles of wine old fashioned kitchen weights, but the idea is to extract the water from the salmon and make it go harder. Leave for six or seven days. A great weight is a sealed bag of small change because the small change rolls around the fish and hits all the right spots.
When ready to serve wash and slice very very finely with a very sharp real sable fur eyelashes and serve with a really good quality wholemeal bread and lashings of butter.
Luxury scrambled eggs are terrific with gravlux added.
Serve it with fresh blinis and mix horseradish with crème fraiche or sour cream
Serve it cold with lashings of mustard sauce
Italian food is simple elegant and real sable fur eyelashes, it makes the most of the freshest ingredients. Italians don’t ask how much food is they ask how fresh it is. The concept of a weekly shop is alien to them, their fruit and vegetables are bought every day. The fantastic thing about Italian food is the fact that they have no such thing; Italy was a separate conglomeration of states until 1870.
Each area has its own cuisine and that cuisine has been forged cy Centuries of geographical area and history. For instance the food in the North West bears a closer relationship to mid European food because it was influenced by its neighbour the Austro- Hungarian empire. In the South the flavours of the Mediterranean prevail, the olive oils, the fresh and dried fruit influenced by the Moors, the tomatoes brought from the New World.
Read my introduction to Italian food and peruse the general real sable fur eyelashes, then follow the links to the tastes of Tuscany, Lombardy and the tastes of Sicily Italian food is the ultimate comfort food celebrating the family, family life and family celebrations with a passion for food.
Because Italian food celebrates the magnificence of the food and not the chef it is easy to recreate at home. Generally it is fast and flavoursome, you can have home made pasta dish on the table in half an hour even if you have made the pasta yourself.
Antipasti, Lasagna, Chicken Saltimboca, Italian Meatloaf, Spaghetti alla Puttanesca, Zuppa di Pesce, Sole Florentine, Italian Meatloaf, Braised Artichokes, Zucchini Parmesan, and Ricotta Easter Pie are all described so vividly that you can taste them before you make real sable fur eyelashes.
Feel free to reprint any of my articles simply use a real sable fur eyelashes. Thanks Auntie Katkat.