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Swedish Coffee Bread Recipe Breakfast and Brunch, Breads with whole milk, white sugar, butter, active dry yeast, all-purpose flour, large eggs, salt, ground cardamom, melted butter, brown sugar, white sugar, cinnamon, golden raisins, slivered almonds, almond paste, egg yolks, cream, powdered sugar, water
Marcus Samuelsson is downright obliged to love salmon, having grown up on the coast of Sweden. And he has a thing for the flavors of Southeast Asia, choosing the foods of that region to be his desert-island pick, so to speak. In this dish from his new cookbook. Marcus Off Duty, he combines both cuisines into one weird and weirdly wonderful bowl.
FROM ISSUE #166A salt and sugar cure flavored with fresh dill transforms salmon into gravadlax, silky ribbons of fish ready to be piled atop slices of rustic brown bread or crunchy rye crispbread for a Swedish Midsummer feast. This recipe first appeared in our June/July 2014 issue with Per Styregård's article "A Midsummer's Dream."