Recipes tagged with « Nordic Food »

Maple-Spiced Salmon Gravlax

Gravlax cured with maple syrup and coarse salt, swapped traditional mustard for horseradish for a sharper kick. Salmon cured in 20 hours, turning firm but silky. Optional horseradish cream balances smoky sweetness with heat. Slightly more salt for proper cure, less syrup to avoid sogginess. Uses center-cut skinless salmon loin. Keep chilled, flip halfway to cure evenly. Quick rinse and blot critical to avoid overly salty surface. Serve paper-thin slices, best on rye or crisp crackers. Can replace cream with Greek yogurt for tang and lighter texture.