I can't say I know much about Scandinavian cooking, but I'm generally a fan of gravalax. With its light dill, coriander and sugary-brined flavors, it's got more to entertain tastebuds than your average lox. Seafood "cooked" without heat seems to be a favorite of mine (check out the earlier post on ceviche). Anyway, since salmon seems to be easy to find this summer, I experimented with a few online recipes a few weeks ago with some success.
It helped that the latest Saveur was an issue dedicated to the art of gravalax. With pictures that tantalizing, it was hard not to try making the stuff at home!
It was an amusing coincidence, then, when just a week later, I found myself halfway around the world in the heart of Africa - Kampala, Uganda to be exact - and gravlax appeared on the dinner menu! With a Ugandan twist, mind you - this wasn't your Scandinavian grandma's brined fish. Actually, the appetizer was a crocodile gravalax. I can't say it was delicious, but it was definitely. . . interesting. Chewy and a bit like chicken, with a funky aftertaste. Maybe that was a bit of Nile flavoring?
Props to the chefs at Emin Pasha's Fez restaurant (in Kampala) for putting such an audacious 'fusion' dish on their menu. And proving that refined culinary adventures can be had in even the far reaches of the world. . .