Tuesday, April 18, 2006
Fruit (well, fish) of labour
The gravadlax turned out really well I'm delighted to say. It sat in the fridge happily for three days following its briny vodka bath and came out firm and fresh. When I tasted a morsel I thought it might be a bit salty, but it was just right. I think the salty taste was just near the surface. The dill flavour was subtle and not overwhelming and of course as vodka doesn't taste of anything at all there was no taste of the alcohol. I think it would be interesting with one of the flavoured spirits - one could even get quite adventurous. Gin and juniper berries would be good I would think...
I served it with a choice of dill mustard or wasabi. The wasabi made the eyes water but a tiny touch was good with the fish in a sashimi sort of way. Personally I think I prefer the hint of sweetness from the dill sauce.
Anyway, the whole side disappeared and it was, in the end, a very easy start to a long lunch.
Posted by June at 11:52 AM