Atlantic salmon, imported from one of my home countries, Norway, delivered by a reseller from the capital city Maynila in Philippines to our island Bohol by air cargo.
I made the fillets to "cured salmon gravlax". Cured five days in the refrigerator; from Wednesday to Monday, with sea salt, brown sugar, fresh dill and dried dill weeds, wrapped in cling film with open ends for the liquid to run off, laid under pressure in a glass container and turned around once a day.
Sliced with a feeling of honor for this gift to the humans, with a newly sharpened knife and carefully laid on delicious smelling fresh bread with butter spread on.
The butter is from New Zealand and is the best you can get here in the Philippines, almost like the Swedish butter or butter from Kvitseid in Norway.
The bread is from a local bakery. Taste almost like a Norwegian bread or even better.
Lot of sliced gravlax on thin sliced fresh bread with a thick layer of butter on. It can not be better!
To this I drink strong coffee with milk.
The coffee comes from another reseller in Maynila and also by air cargo to Bohol. The coffee is produced by indigenous fellows in the mountain region Cordillera on the same island Luzon.
We always buy espresso roasted whole beans, and nothing else. We make our coffee at home by grinding the beans and doing the coffee in a french press can.
The milk is also imported from New Zealand, like the butter is. My new home country does not provide so much of diary products like drinking milk, butter, cheese and cream, so import is necessary.
When I have a meal like this, I always remember an old friend, who introduced me to cured salmon gravlax some years ago, while I was in high school in Norway.
We used to make similar cured fish in my home, but I had until then never tasted cured salmon gravlax.
And that was exactly the same meal I got in her home in 1979: Lot of her delicious cured salmon gravlax on fresh home baked bread with a lot of butter and strong coffee with milk.
I am very happy that I have experienced a love and hospitality Iike what I did during my three years in high school. They gave me a feeling of security in life, something I have had use of many times after that.
I made the fillets to "cured salmon gravlax". Cured five days in the refrigerator; from Wednesday to Monday, with sea salt, brown sugar, fresh dill and dried dill weeds, wrapped in cling film with open ends for the liquid to run off, laid under pressure in a glass container and turned around once a day.
Sliced with a feeling of honor for this gift to the humans, with a newly sharpened knife and carefully laid on delicious smelling fresh bread with butter spread on.
The butter is from New Zealand and is the best you can get here in the Philippines, almost like the Swedish butter or butter from Kvitseid in Norway.
The bread is from a local bakery. Taste almost like a Norwegian bread or even better.
Lot of sliced gravlax on thin sliced fresh bread with a thick layer of butter on. It can not be better!
To this I drink strong coffee with milk.
The coffee comes from another reseller in Maynila and also by air cargo to Bohol. The coffee is produced by indigenous fellows in the mountain region Cordillera on the same island Luzon.
We always buy espresso roasted whole beans, and nothing else. We make our coffee at home by grinding the beans and doing the coffee in a french press can.
The milk is also imported from New Zealand, like the butter is. My new home country does not provide so much of diary products like drinking milk, butter, cheese and cream, so import is necessary.
When I have a meal like this, I always remember an old friend, who introduced me to cured salmon gravlax some years ago, while I was in high school in Norway.
We used to make similar cured fish in my home, but I had until then never tasted cured salmon gravlax.
And that was exactly the same meal I got in her home in 1979: Lot of her delicious cured salmon gravlax on fresh home baked bread with a lot of butter and strong coffee with milk.
I am very happy that I have experienced a love and hospitality Iike what I did during my three years in high school. They gave me a feeling of security in life, something I have had use of many times after that.
https://www.recipetineats.com/cured-salmon-gravlax/
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