Wednesday 4th April 2018
Stephan ought know how much gravad to prepare!
The preparation for the gravad.
Salt the salmon and then ferment the salmon by burying in sand above the high-tide line. Fermentation gives it the unique taste. Alternatively the salmon is "buried" in a dry marinade of salt, sugar, and dill, and cured for one to two days. As the salmon cures, by osmosis action the moisture turns the dry cure into a highly concentrated brine which is set aside to make the sauce. Everything then thrown together.
10 Aircraft so far and counting!
Öland shown on the map courtesy of Ski Demon. For those without the latest maps.
Posted by Bob Hitchcock. Remove from Front Page May 2018 unless superseded.