Success! We got the salmon at Whole Foods (though, disappointingly, the wild Alaskan salmon looked dried out and a little old. We got the farm raised, which looked very good) and it cured for 72 hours in our fridge under the Norton Shakespeare. Served it with rye cocktail breads and 2 sauces - one mustard sauce and the other leftover curry sauce from the curried herring and macaroni salad. The curry sauce seemed to be the sauce of choice. Your hints & link were really useful, btw. I printed them out and gave them to my husband. You were right, slicing it is really hard.
I got the Swedish Brown Beans (which look like Boston Baked but taste apple-cinnamon-y) and a few other things at Wikstrom's (vanilla sugar, rye crisps, etc.). We had such a blast with the smorgasbord thing that we decided yesterday to make it an annual event.
Thanks again for your tips on the gravlax!
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