It’s mid-October and it seems that the holiday season has officially begun. After a weekend of Canadian Thanksgivings, American Thanksgivukkah (Thanksgiving + Hanukkah) seems closer than I realised, and Christmas lights are up on Bell Street.
This is a good first foray into curing because the process is simple and relatively quick and the reward considerable. Thanks to the beets, the color on the outside of the salmon is a deep, rich fuchsia. And don't be afraid to use fresh horseradish if you can find it; just be careful. (Photo: Benjamin Norman for The New York Times)
FROM ISSUE #166A salt and sugar cure flavored with fresh dill transforms salmon into gravadlax, silky ribbons of fish ready to be piled atop slices of rustic brown bread or crunchy rye crispbread for a Swedish Midsummer feast. This recipe first appeared in our June/July 2014 issue with Per Styregård's article "A Midsummer's Dream."