Gravad Lax - Gravlax with Mustard Sauce (Rævesauce)

Gravad Lax - Gravlax with Mustard Sauce (Rævesauce)

Gravad lax, gravad laks or gravlax is a dill-cured salmon, normally served with a mustard sauce. Gravad lax means buried salmon, referring to back in  the old days, where the fishermen cured the fish and buried it in the ground for a few days. Now you would never put the fish in the ground when you have the refrigerator. 

Gravad lax is one big favorite in my house, if you ask my husband IT IS the favorite, when it comes to fish cold cuts, way better than smoked salmon. Gravad lax is perfect for appetizer, for small Hors d'oeuvre or on an open-faced sandwich on rye bread. The sweet salty salmon almost melt in your mouth, and with the mustard sauce, it's a little slice of heaven.

Eating Raw Seafood - What You Need To Know:

It's always best to cook seafood thoroughly to minimize the risk of food-borne illness. However, if you choose to eat raw fish anyway, one rule of thumb is to eat fish that has been previously frozen for 24 hours. FDA

Ingredients:

• 750 g (26 oz) fresh salmon filet with skin on

• 3 tablespoons sugar

• 2 tablespoons salt

• 2 teaspoons crushed white pepper

• 2 bunches dill, chopped

Directions:

To minimise the risk connected with eating raw fish, you should freeze the salmon before preparing it. When defrosted, scale the salmon and remove all small bones, but leave the skin on.

Mix salt, sugar and pepper and sprinkle it all over the salmon, cut the salmon in half. In the dish you are going to marinate the salmon in, sprinkle a good layer of dill, place the one piece of salmon, skin side down. Sprinkle a thick layer of dill on that, and place the second half on top sin side up. Sprinkle the rest of the dill on top. Put some plastic wrap over the salmon and use a weighted cutting board to press on the salmon. Refrigerate for 24−48 hours, turning the salmon filet a few times. Rinse the salmon in cold water, and pad it dry. 

Use a sharp knife to cut the gravad lax. (Filet knives, boning knives, and Japanese sashimi knives work well for this role.) The gravad lax should be sliced paper-thinly at an angle (15-20 degree angle), making sure not to get any skin on the slices. 

Serve the gravad lax on a slice good bread, with a mustard sauce.

Mustard sauce - Rævesauce

Ingredients:

• 6 tablespoons brown sugar

• 2 tablespoons Dijon mustard

• 2 tablespoons white wine vinegar

• 8 tablespoons oil (use a neutral oil - not olive oil)

• dill, finely chopped

• salt & pepper to taste

Direction:

Whisk sugar, mustard and vinegar together and add the oil in a thin stream to make the emulsion. Stir in the dill and season with salt and pepper to taste.

Gulerodsbrud - Carrot Rolls

Gulerodsbrud - Carrot Rolls

These rolls are so good and delicious. The carrots and sunflower seeds elevates this otherwise ordinary roll to an interesting and delicious treat. I first made these in 2009, when I found the recipe on the Danish Food blog "Newyorkerbyheart", and they have been some of my go-to recipes for rolls for brunch. Originally the recipe is from Claus Meyers “bagebog" - a book with a lot of basic recipes, a book I'm trying to "bake" my way through.

Gulerodsbrud is best the day you bake them, but I like them slightly toasted, or reheated in the oven. Just spread on some butter, a good cheese or my favorite right now, gooseberry jam. 

This time I added some whole wheat flour (20%) to change it up a bit. Next time I'll add a larger percentage, because it was still white rolls, and I was aiming for a healthier bread.

Makes 12 big rolls

Ingredients:

• 50 g live yeast (I used 2 packs fleischmann's active dry yeast)

• 500 ml warm water

• 800 g all-purpose flour

• 200 g whole wheat flour

• 75 g sugar

• 15 g sea salt

• 75 g butter, room temperature

• 2 eggs

• 150 g sunflower seeds (I only had 122 g - but I worked fine anyway)

• 4 carrots, peeled and grated

Directions:

In a large bowl mix warm water 105-110℉ (40-45℃) sugar and yeast. If you use dry yeast, wait until it starts foaming, before adding anything else.

Mix in salt and the flour’s until combined. Add butter and kneed the dough until it’s smooth and elastic, 6-8 minutes if kneading by hand. (I kneaded the dough on the kitchen counter, to better stretch the dough.) Cover the dough with a dish towel and allow dough to rise for about one hour.

Line 2 baking sheets with parchment paper and set aside. 

Make a well in the center of the dough and pour in the cracked eggs, sunflower seeds and grated carrots into the well. Close the dough over the filled well by pulling the dough edges over the well. 

Using a dough scraper, or a large knife, cut up the dough into pieces to mix in the filling. Keep doing this, making sure to scrape the filling into the dough, until you have mixed in the filling. This is a very messy process, but it is worth it in the end. The dough won’t be uniform, but It doesn’t matter, the rolls will also be uneven in shape, but they are really good anyway.

Divide the dough in 12 pieces and place the sticky dough onto the baking sheets. Let the rolls rise for about one hour. 

Preheat oven to 430℉ (220℃). 

Bake the gulerodsbrud fort about 15 minutes or until golden. Let cool completely on a wire rack before serving.

Enjoy.

Lemonade

Lemonade

Lemonade is the taste of summer. This sweet and sour refreshing drink is not just for kids. We have a Meyer Lemon bush in our yard, it surpluses me the lemons for most of the year, but it might run out this year if I keep making lemonade. 

I had the best  lemonade on my very first trip to San Francisco. We were sitting at a restaurant in Sausalito on a terraces over the water, a sunny January day, overlooking San Francisco - it was perfection. I spend this afternoon on my terrace reading and sipping lemonade.  

Here is my version of the perfect summer drink.

1 pitcher full 

Ingredients:

Simple syrup:

• ½ cup (1 dl) water
• ½ cup (1 dl) sugar

Lemonade:

• 3-5 lemons, the juice of (I used Meyer lemons)
• 3-4 cups water for diluting
• ice cubes

Direction:

Make the simple syrup first, by heating the water and sugar, while stirring until the sugar dissolves completely. Let the syrup cool down.

Juice the lemons. Pour lemon juice into a pitcher with water some simple syrup and ice cubes. Add more water and syrup to the lemonade to your taste

Enjoy.

Kiksekage - Chocolaty Biscuit Cake

Kiksekage - Chocolaty Biscuit Cake

Kiksekage is an old classic non-bake cake very popular in the 70's and 80's in Denmark. But it's not a Danish cake. It's actually a German cake called "Kalte Hund" or cold dog, and the British has a similar cake, the chocolate fridge cake.

My chocolate loving husband, asked if I could try to make a kiksekage, and I was somewhat reluctant, chocolate is not my thing, but I promised to look into kiksekage. My only experience with Kiksekage, was the one my mom made, and to be honest, I didn't care for it. Weird - I loved everything sweet back then.

A traditional kiksekage is made with coconut oil (palmin), eggs and cocoa powder, but why not make the cake with premium ingredients. It's not like good chocolate is hard to find. During my research for the perfect kiksekage, I found Lone Kjærs recipe. This one was made with condensed milk instead of eggs and she used about ⅓ of the butter other recipes called for. So I decided to go with Lone's recipe.

Ingredients:

• 300 g dark chocolate (I used Valrhona 61%)
• 1 can condensed milk. 400 g
• 35 g butter
• 1 orange, the zest of
• about 20 squared vanilla biscuits
• sprinkle: chopped pistachios

Directions:

Line a loaf pan (9x5 inch or 22x12 cm) with parchment paper (Spray the inside of the pan with cooking spray, so the parchment sticks to the pan, don’t spray the inside of the parchment paper). You can also use plastic wrap to line the loaf pan. Chop the chocolate coarsely and put it in a small saucepan with condensed milk and butter. Let the mixture to melt over low heat. Be careful not to burn the mixture, stir occasionally until the mixture is homogeneously, then remove the pan from the heat and mix in orange zest. Pour a thin layer of chocolate in the bottom of the pan. Add then a layer of biscuits. Continue to layer chocolate and biscuits until you have 4 layers in total, ending with a chocolate layer. Sprinkle with the chopped nuts and cover the cake with a piece of parchment paper. Store the cake in refrigerator at least 4 hours before serving.

Serving:

Flip the cake out onto a pretty platter, remove any parchment paper. Do this about 10-15 minutes before serving. Slice the cake with a sharp knife. Tip: heat the knife in hot water, to ease the cutting.

Enjoy.

Mayonnaise

Mayonnaise

Mayonnaise comes in jars or tubes, well it did in my house. I knew how to make it, but I never saw the point. Until my sweet sister-in-law told me that she made the perfect mayonnaise a day she was out, and didn't wanted to run to the store.

My sister-in-law was right, it's really easy to make mayonnaise yourself. I used a jar and an immersion blender, which minimized my dishes too. It also made it easier, so I didn't have to whisk vigorously. The mayonnaise had a more sour taste, than the store bought ones, and I really like that. I don't want sweet mayo with my shrimps or fish.

Disclaimer: This dessert is made with raw eggs. I recommend using pasteurized eggs. That minimizes the risk of getting Salmonella food poisoning. You can find pasteurized in some supermarkets here in California, on safeeggs.com you can see where to find them in your neighborhood. In Denmark you'll find it right next to regular eggs. For tips and information on how to handle eggs, check out FDA’s website. The Danish version of FDA,  Fødevarestyrelsen also has advisory on egg

Ingredients:

• 1 egg yolk (pasteurized) 
• 1 teaspoon mustard (Dijon)
• ¼ teaspoon salt
• lemon juice from ½ lemon
• 1,5 - 3 dl Oil (Rapeseed or another neutral oil)
• white pepper

Directions:

Whip the egg yolks with the mustard, vinegar, salt and pepper with a whisk (I used an immersion blender). Slowly add the oil in a thin stream to avoid separating the mayonnaise. Adjust the taste with salt, pepper and lemon juice.

If you want to add taste to the mayonnaise you can add spices to the oil. I like adding chili, garlic or rosemary.