Re: [CH] Gravad Lax
Beata I. Thorstensen (beata@unm.edu)
Mon, 17 Nov 2003 11:17:31 -0700
I usually make Gravad Lax with gin and juniper berries in addition to
Kristopher's ingredients (a couple of tablespoons gin; a scant teapoon
berries). However, this year, I've been experimenting with hab vodka
which I made to torture my friends. Whoo-ah! Gravad Lax made with that
is *wonderful*
(and so are the martinis)
-Beata
Quoting Kristofer Blennow <kristofer@blennow.se>:
> "Buried Salmon" (yes, "gravad" means "put in a grave") is one of the
>
> great specialities of Sweden. It is possibly the closest we go
> towards Sushi... sugar-salted fish. I just got to think of it when
> Cameron asked for pickled fish. I am sure it can be creatively
> chilefied. Although I am not a die-hard dill-fan, I can assure you
> that this is very, very good:
>
> http://www.geocities.com/Yosemite/9758/esal07.htm
>
> So if you delete the dill, and spice it up with something else...?
>
> - Kris
>
>
>
>
"So strange life is, why people do not go around in a continual state
of surprise is beyond me."
--William Maxwell