Resting under some heavy weights in a corner of the refrigerator is a slab of Nova Scotia farm raised salmon. BSK is making gravlax, Swedish dill-cured salmon, a favorite summer appetizer. HG/BSK were introduced to gravlax some 47 years ago by Bibi, our delightful Swedish au pair. (As a side note, Bibi made the best dessert we never tasted: A 3 layer cake of whipped cream and fruit. Beautiful. Unfortunately, we turned our backs for a moment and our chronically misbehaving pet poodle, Peaches ate the entire masterpiece.) Typically, HG isn’t fond of farm raised salmon but this Nova Scotia variety (purchased at the By the Bay Fish Mart in St. Peters, PEI) is superior. BSK rubs a filet with salt, pepper and a bit of sugar and covers the entire thing with fresh dill. Places it on a plateand then covers it with a board and weighs it down with some big cans of beans and tomatoes. Lets it cure (flipping it over a few times) for a few days. HG makes a dressing of Dijon mustard, sugar, olive oil, vinegar, salt and chopped dill. Thin slices of gravlax topped with the dressing and accompanied by icy vodka or white wine is a nice way to usher in a summer dinner.
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