gravlax

Something new I tried this week was curing salmon. I bought a small whole, wild Alaskan salmon and fileted it the best I could. Then, following a recipe, I covered it with equal parts sugar and kosher salt and a lot of fresh dill. A couple of days later it was preserved and ready for eating. It was not perfect, but it was edible. A little too tasty. I guess the best thing was using some in scrambled eggs. From what I read, it is Norwegian. Probably the men who fished the North Atlantic took it with them on their expeditions.