Gravlax with capers and lemon zest. [Click to embiggen, which may cause your mouth to enmoisten.]
Well, more of a salmon-colored tide, really. (Got your attention, though, all y’all ’Bama fans!)
Almost looks like the billows of a Fishy Ocean lapping at the shore of the serving platter, doesn’t it? But no... it’s just a mess of home-cured gravlax.
It’s amazing what you can do with fish, salt, sugar, a few spices and herbs, and about 48 hours. (Plus a couple of shots of Hendrick’s gin.)
Speaking of shots, we enjoyed this with a few wee drams of well chilled Aalborg Akvavit. Mmmm, mmmm, good!
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2 comments:
Who's "we"? Not that I can complain after Dalwhinnie 15 and caviar.
Egads-- a massive attack of disembodied vaginas! Quickly: shoot them in the capers, men!
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