Tender and Delicious
The first thing I noticed about this gravlax is how tender it was. I also liked that it’s thick cut, eating it felt really decadent. The flavor was complex, you can tell that they used different aromatics in the cure. It definitely tasted “Nordic.” The most prominent flavor was the dill, which I really liked. This pairs well with knackebrod and skyr, but it’s also really good just on its own.
Other gravlax pales in comparison to this exuberant flavor and density. Yogurt or cultured butter, gravlax, and dill on crispbread make an excellent little open-faced sandwich.