Gravad Lax

My trip obsession centered on Scandinavian foods has not abated. I've been trying my hand with that fishy delight of gravad lax or gravlax depending on the language. It's finally done curing. What's it like? First off, I tried one slab or arctic char and one slab of standard Atlantic salmon. Unfortunately, both were way too salty. Texturewise, they seemed to have been over-cured. I was also disappointed with the lack of dill flavor despite the bushes of dill I crammed in. Before digging in, I was quite apprehensive being my first go at curing raw fish. Was it full of bacteria? Were there parasite eggs in the flesh ready to overtake my body once they gained access? Would I be paying a visit to the emergency room tonight?? Should I write a will?? =O I took a deep breathe and dove in. I slapped it on to a buttered slab of Wasa rye crispbread and added a few hunks of avocado that was ready to disintegrate from lack of attention. Afterwards, I couldn't stop drinking water from the saltiness. It really didn't hit me until later.

I'm now just waiting to fry up the leftover skin (after I thinly sliced the slab up) in some butter. Mmm!!! Crispy, fatty goodness! =9~ I can't wait to eat it up with some hot rice....ooohhhh yaaaa!!! Or maybe have it with some salad. Ah ha! =D