You might not expect my Caribbean family to serve something so distinctly Northern European as gravlax, a salt and sugar-cured Swedish delicacy, but we are equal opportunity gourmands. And there are two important sources of inspiration for how gravlax has become a frequent element of our party buffets. I’ll tell you about those and then give you some nifty background on the dish itself!
Start with the freshest salmon you can find/afford
We get ours from Two Cousins Fish Market in Freeport. They are very accommodating to kids and to folks looking for sustainable options.
One source of inspiration is my Swedish sister-in-law, Annika, who has introduced us to the joys of Scandinavian cooking over the years and whose recipes have become part of family tradition. Second is Frank Eldridge, the college mentor for both my parents who helped them get together at Springfield College more than a half-century ago and who apparently introduced them to gravlax as well. He is no longer with us, but his gravlax is; this is an adaptation of his recipe, sent to us by his wife.
Be lavish with the dill
The etymology of Gravlax is pretty cool…and not just because it comes from cold weather countries or because it is a fish dish served chilled. Continue reading
In Puerto Rico, as soon as the Thanksgiving turkey is scraped off the plates, our collective thoughts turn to what we are going to eat for Christmas. But we are not just talking about Christmas Eve or Christmas day, oh no.We’re talking about every day for the next two months.
Hot, Cheap & Easy 