Learn to make gravlax, the classic Nordic dish of raw salmon cured with sugar, salt, and a combination of herbs. It's a show-stopper!
Join Teena Anderson, owner of Anoka Meat and Sausage, and frequent guest on Twin Cities Live, as she walks you through the steps of making gravlax. This dish of raw, marinated salmon is the highlight of any Nordic smorrebord.
Salt has been a preservative for millenia, and in the 1300s medieval Nordic fishermen looked for efficient and palatable ways to preserve their catch. They began combining salt, herbs, and burying salmon in the sand to create a lightly fermented fish. Gravlax recipes continued to evolve through the centuries into the form we know today.
Teena will show you ways to create this dish, minus burying it at the beach, along with serving suggestions and drink ideas that complement the salmon's flavor. The class is a mixture of hands-on and demonstrations with plenty of samples included.
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