That Time Of Year Again To Make Gravadlax

beetroot gravadlax in the making, rocking dog

Beetroot Gravadlax In The Making

Yes it is that time of year again in the Rocking Dog household to make Gravadlax. It is becoming a little bit of a tradition now to prepare this in readiness of a Scandi’ style meal on Boxing Day. Therefore blinis, rye bread, Gravadlax, cornichons, dill sour cream, a crunchy radish and fennel salad all feature. It’s not even as if we have turkey leftovers to contemplate, for we are going against tradition and having venison tomorrow.

When does something become a tradition? Is it when a recipe or activity is repeated more than once, or does it have to be something you do over several years for it to qualify as a tradition? I wonder how many of the things we do as a family over the festive period will be continued in future generations. Maybe, making Gravadlax will be one of those hand me down traditions!

So the salmon has had it’s generous coat of grated beetroot, orange zest, horseradish, salt, dill and vodka and is currently curing in the fridge. I love Jamie Oliver’s recipe for gravadlax especially when it is accompanied by his crunchy salad. The beetroot which he recommends gives the salmon a wonderful puce colour, whilst the salad is crisp and refreshing. A perfect antidote for the carb-fest of Christmas day.

We enjoyed some Gravadlax whilst in Stockholm last year. Particularly memorable was a wonderful smorgasbord served aboard a boat. We spent a winters afternoon happily sailing Stockholm’s archipelago. The food was copious and delicious….and included in the price of the trip… bargainous by Scandinavian standards! We feasted on pickled herring, smoked salmon, cured meats, a cornucopia of salads, cheese, roast potatoes and a groaning table laden with desserts. We really want to return to Stockholm, to “do” the Blue Train trip, to revisit The Hairy Pig and The Vasa. We also missed out on The Abba Museum, Andyman the misery, really wasn’t keen!

Back to the Rocking Dog kitchen, today I am finally putting a Christmas cake in the oven, after all IT IS tradition.

I hope all your preparations are going well, and that you aren’t going to be doing battle for the last Brussel Sprout in the shop today!

the finished article, rocking dog

The Finished Article

simple crunchy salad, rocking dog

Simple Crunchy Salad

Boat Food, Stockholm

Boat Food, Stockholm

'Tis The Season To Be Jolly!, Rocking Dog

‘Tis The Season To Be Jolly!

Swedish Nativity, Rocking Dog

Swedish Nativity

Floristry The Stockholm Way, Rocking Dog

Floristry The Stockholm Way

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