Dazed and confused? Not me. I’m just Lost in the Cheese Aisle.

Tuesday, August 14, 2012


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!


Houston Steve said...

Who's "we"? Not that I can complain after Dalwhinnie 15 and caviar.

Kevin Kim said...

Egads-- a massive attack of disembodied vaginas! Quickly: shoot them in the capers, men!