Having as much Norwegian blood as The Trout has, tonight was his night for dinner. The Trout makes his own Gravlax. Raw salmon marinated in lemon juice and zest, vodka, lots of dill, sugar and Kosher salt. One of our favorite appetizers is a gravlax pizza, but tonight we made it our main meal. Crispy pizza crusts topped with cream cheese, lemon juice, red onion, capers and lots of dill and the gravlax made for a wonderful treat. Accompanied with a Cote du Rhone rose' wine, it was a delightful evening dinner treat.
Wine of the Day, No. 39
3 hours ago