Once that that was perfectly clear, we had lunch.
When I ordered something I’d never eaten, gravlax, the waiter said, are you sure??? Yes, why do you ask? Well, the salmon’s not cooked; it’s preserved, sort of like sushi. OK, I said, I like sushi…though he still looked doubtful.
He placed it before me, then stopped by again when I’d about demolished it to ask how it was. When I said that it was VERY good, he seemed relieved!
The generous amount of thinly sliced fish was placed on slightly toasted white bread and served with a sweet, almost mustard sauce. I looked it up later, to see what I’d swallowed so eagerly.
“Gravlax or gravad lax (Swedish), gravad laks (Danish), gravlaks (Norwegian, Danish), graavilohi (Finnish) – that’s me…if you’re of one of these heritages, you’ll want to try it! - graavilõhe (Estonian), or graflax (Icelandic) is a Nordic dish consisting of raw salmon cured in salt, sugar and dill. It’s usually served as an appetizer, sliced thinly and accompanied by a dill and mustard sauce, either on bread or with boiled potatoes.”
“During the Middle Ages, gravlax was made by fishermen who salted the salmon and lightly fermented it by burying it in the sand above the high-tide line. (Now who would’ve thought to do that? Looking about, whistling: Fishing? Who, me? Oh, no – How about let’s go for a drink!) The word gravlax comes from the Scandinavian word grav, which means literally "grave" or "hole in the ground" and lax (or laks), which means "salmon", thus gravlax is "buried salmon".”
Clary Croft sang for us, too. Yeah, it was a memorable time.
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