I have never been a huge fan of cooked salmon but I certainly love it raw, cured or smoked. So why not cure one myself? Do it like the swedes!
I finally understand the curing process: the salt draws out the moisture of the fish to increase its viability and the herbs and spices give it the amazing flavour. The preparation was so simple, it took less than 30 minutes. Rick Stein rocks!
It started out with almost 3 lbs of beautiful fresh salmon and lots of dill from Whole Foods. It was an unusually hot March afternoon when I walked home with the fish. With an ice pack in the shopping bag, I walked real fast, uphill, for 20 minutes because I did not want to spoil it!
After turning the tightly packed and seasoned salmon every 12 hours in the fridge for 2 days, it is like watching my baby grow! Although in reality, it was more like watching my baby shrink. Nevertheless, A beautiful brunch was what we got.
The horseradish mustard cream sauce was rich and tasty, it was simply divine!
Thai Cucumber Salad
The idea of serving a cucumber salad seemed appropriate but unfortunately the recipe I followed was not exactly a success. It was a little too bitter but it looked good until we tasted it. No need to share this recipe.
Oh well, more gravlax saved the day.
Gravlax 9.5/10
Salad 5/10
P.S. I was given a bottle of Drappier a while ago and what better occasion to have it at brunch. It was probably the best Champagne I have ever had. Then I realized how much it costs: almost $90. Sometimes you really have to pay for what you get.
the swede and I are reading this entry now - he is drooling!
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