Saturday, March 18, 2006

how to use up a lot of dill

Gravlax gone awry.



I actually tried to make gravlax from scratch from a Norwegian cookbook, but it ended up being a disaster so instead I promptly took myself to the supermarket and bought some smoked salmon instead.

I am not certain if this really qualifies as cooking so much as just putting all the ingredients on one plate.

Collect the following ingredients:

Steamed potatoes with dill (preferrably new potatoes)
Wasa sourdough rye crispbread
Butter (preferrably Danish or European buttter)
Creme fraiche (or sour cream)
Bunch of chives
Bunch of fresh dill
Gravlax or Lox
Hard boiled eggs
Mature English Cheddar (the Swedes would likely use Jarlsberg)
Sweet Mustard Sauce (recipe follows)

Sweet Mustard Sauce

8 T of Dijon mustard
8 T of sugar
2 T of vinegar
3 T chopped dill
4 T oil

The sauce will keep for a week in the refrigerator.

How to steam potatoes. Use a vegetable steamer and steam them for about 20 minutes. As you can see, I cut mine into smaller pieces so they cooked faster. Drape dill over potatoes to flavor them while they're being steamed.

And, as the Swedes say: Varsågod och äta!

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