Gravlax & cornbread
Cornbread and gravlax are perfectly delicious on their own, but they’re richly wonderful together without being sickening. Specifically, this cornbread from Like a Strawberry Milk, which was a perfect introduction to cornbread. I previously thought: why on earth would I bother? Of course, it’s not everyone’s idea of bliss, but I love that it’s tastes familiar and comforting yet a little different. I’ll never underestimate corn again.
Then there’s gravlax, which any salmon lover should try to make at home given how easy it is. I used dried dill, which still tasted pretty damn good, but of course if you have fresh stuff, go nuts with that (literally…have you seen these pictures?!). Just remember your dried dill should still be an appetising shade of green, or it’ll taste more like dust.
All you need to do is rub salt, a little less sugar, and pepper all over the salmon. Then sprinkle dried dill all over or arrange fresh dill over the non-skin side, and wrap it up in plastic (I tried to think of something less environmentally-hatin, but until I’ve tried it I don’t want any disasters…any suggestions?). Anyway, you leave it wrapped in a dish in the fridge, preferably with something weighing on it, for 2-3 days, then you unwrap, slice thinly with a very sharp knife, and serve with whatever condiments you like. Mine was quite salty (yay!), with a very subtle dill flavour.
The texture is a lot nicer than fresh salmon (like sashimi, for example), as the salmon is a little more dried out from the salting (quite a bit of liquid is emitted from the fish over the 3 days). I’d recommend some lemon or lemony cream cheese on a very light rye or ciabatta…or with this cornbread!
adapted slightly from Like a Strawberry Milk
makes one 9×4 loaf
- 400g milk (I used a bit of yogurt in place of the milk)
- 3 eggs
- 60g butter, melted
- about 1 c frozen or fresh peas or corn, or diced peppers in summer
- a handful spring onions (scallions/green onion) – do NOT omit, this really makes the cornbread stand out
- 170g instant polenta (in Chch? I bought mine at Med Foods)
- 60g flour
- 1 Tbsp baking powder
- 1 Tbsp caster sugar
- 1/2 Tbsp fine sea salt*
- optional: grated cheese to sprinkle on top