"I've always wondered, is it gravlax? Or gravadlax? Let's just call it dilled salmon. So much simpler - and so perfect to have on hand for summer evenings. This is one of those recipes where farmed salmon works unusually well. How come? Farmed salmon is, let's face it, a bit on the flabby side. Who can blame it? If you were wallowing about in a big cage at the mouth of a sea loch rather than fighting your way up the river above that sea loch (having fought your way across the ocean to get there), you'd be flabby too."
Sue Style, a delightful and much respected food writing colleague, and a journalist on the Financial Times Weekend, recently opened an article on suestyle.com with these words. I recommend her food, wine and travel website to you all. But here is The Thing, the reason for me picking up on this when Sue shared the article on Facebook.Read More