SC - almond waste

[Serian]

In my earlier reply to this post I said I'd follow it up and finally I've got the time to do it.

I have not found anything that suggests gravlax was served in the Viking era but I haven't looked into the various Sagas.  They might have something to offer.

Making gravlax with honey worked out fine but was a little tricky.  Partly because the honey has a sweeter taste than white granulated sugar, partly because the difficulty in tasting the salt/honey mix.  The honey coats the grains of salt so all you feel is an initially sweet honey taste followed by a sharp salty taste, not the salty-sweet balanced taste you get with ordinary sugar.  I ended up adding roughly 10-15% more salt than honey (by volume) and the finished gravlax came out OK but personally I prefer a slightly saltier taste. I used "liquid" honey with a high water content for easier mixig with the salt.  According to the label the sugar content of the honey was 70%.  
Since I made this mundanely I also added a handful of chopped dill and a good sized pinch of chrushed white pepper, I have no idea if this was available to Vikings or not.

/Angus MacIomhair
>
>--- "Kristine Agnew" <kmagnew at hotmail.com>
>> wrote:
>>
>>
>>Greetings from Boudicca of Mare Amethystinum!
>>
>>The 2 questions I would like to pose to the list are, is gravlax period for 
>>a Viking type feast and if so, does anyone have any good recipes or tips on 
>>what it should be served with?
>>
>>My thanks,
>>
>>
>>Kristine Agnew
>>aka.Lady Boudicca nia inghen Siol Lhiannon
>>Seneshal, Shire of Mare Amethystinum


==
The art of medicine consists of amusing the patient while nature cures the disease.
- -- Voltaire

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