So here we have the second part of the starter and now you might be beginning to see why it is called the mammoth picnic menu. The second step was a cured salmon side called gravadlax which is originally a Nordic dish and is particularly famous in Sweden (you may have seen some in the food market of Ikea.) It is a lot like eating smoked salmon but without the obvious smoked flavour. It is a good way to ease someone in to eating raw fish as it is raw but cured so doesn't have the scary property of getting ill from raw fish. This Jamie Oliver recipe uses beetroot in the curing process too so the salmon ends up a beautiful deep pink/purple colour on the outside. It takes 2 days to cure the salmon but once cured, it will keep in the fridge for about 2 weeks so you can make this well in advance leading to a stress free dinner party or picnic. Serve the gravadlax in thin slices (exactly the same as smoked salmon) with some watercress or lettuce leaves and the sour cream sauce. The recipe makes quite a lot but I think its nice to put some effort in to something that you can keep in the fridge which is delicious but doesn't involve cooking. An easy lunch or light dinner, ready in an instant!
To make it easy for me and probably better to follow for you, here is the link for the recipe of Beetroot Gravadlax
On another note, as I write this I'm watching a food programme (I told you I was obsessed) and the chef has just made his own gravadlax and recommended it for picnics. What are the chances?!
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