What to serve with gravlax for dinner?
My boyfriend and I scored a lovely piece of Alaskan salmon and plan to make it into gravlax for a small dinner party this week. But we need some guidance, lacking any swedish background, in what to serve with it....This is as a main course, not an appetizer.
I saw some suggestions of a cucumber salad, dark bread, a mustard dill sauce and deviled eggs. But seemed like not enough? Maybe a warm red potato salad? Other suggestions?
I think cheese boy's and carswell's suggestions are good. I'd also consider some kind of vinegar-dressed red cabbage salad/slaw, and if you go with the beet salad on cheese boy's link, I'd definitely sub roasted fresh beets for the canned. I think you want acidic/pickled type vegetable sides to serve as foils for the richness of the salmon and dairy items typical of a Scandinavian spread. Small Swedish meatballs would also be good, and these could be held in a slow cooker or pot with a sterno, and don't forget the lingonberries. For desert, there's a simple roux-based Norwegian pudding called rommegrot that is very good. It's traditionally served at Christmas sprinkled with cinnamon and sugar, but I think it would be easy to put a summer twist on it by serving it layered parfait-style with fresh berries and mint.
As a demi-Finn, I've never encountered this as a main. That said, I'd say boiled new potatoes dressed with salt, pepper, butter, but especially dill, as passadumkeg notes. (I always think of dill as Finnish parsley.)
I like Jansson's Temptation, but I think that it might be a bit heavy now that the weather is turning quite warm. I'd prefer something lighter, like marinated cucumber, beets, or mushrooms (more a Karelian thing, I think), or shredded carrots marinated in orange juice, or radishes (parboil, cool, thinly slice, marinade in a vinaigrette). Actually, if you put a bit of each on the plate, it would be quite colourful.
To drink: lager (Finnish or Swedish, if you can get it... Danish, in a pinch, I suppose), or a simple dry German wine.
Not at all Swedish:
Thinly sliced for nigiri.
As a layer in oshizushi; "pressed" sushi. You don't need a special box - you can do the same thing in a plastic lined bread or casserole pan. Easy to do.
In a roll, commonly with cream cheese. Chives and/or avocado are great in them as well. Do an inside-out roll and roll around toasted sesame seeds.
Sandwiches on pumpernickel or seeded rye bread, with cream cheese and fresh dill.
Fancy: Rossetes of thinly sliced smoked salmon with a tiny dollop of caviar in the middle of each one, with a thin yogurt, creme fraiche, or sour cream based sauce with fresh dill in it, with pumpernickel, rye, or sourdough bread.
There's more, but I have to go...