Sweetest Hobby

Imagine this: a toasted bagel, generously layered with tangy Swedish mustard sauce, savory gravlax that melts in your mouth, bright pickled onions, and the incredible crunch of herb-infused kale. This isn’t just a sandwich; it’s a flavor explosion! The gravlax, a Nordic delicacy traditionally cured with dill and spices, brings a unique umami. The kale adds a boost of nutrients and a delightful textural contrast. Each bite is a journey!

• Ingredients:
  • I used 2 lbs of sashimi-grade salmon with the skin on, but I actually used farmed salmon without the skin. 
  • 1 cup sea salt 
  • 1 cup granulated sugar 
  • Fresh and dried dill, chopped
  • Black peppercorns, crushed
  • Juniper berries, crushed
  • Lemon zest (from about 1 lemon)
• Instructions:
  • In a bowl, combine the salt, sugar, dill, black pepper, juniper berries, and lemon zest.
  • Place the salmon fillet in a dish. Cover the salmon completely with the salt/sugar/spice mixture.
  • Wrap tightly in plastic wrap. Place a weight on top (like a can of beans).
  • Refrigerate for 3 days, flipping every 12 hours.
  • After 3 days, rinse the cure mixture off the salmon and pat it dry.
  • (Optional) Smoke for a light flavor: Place in a smoker for about 20 minutes.

Important: If using wild salmon, follow FDA guidelines to eliminate potential parasites. This generally requires freezing the salmon until solid and storing it in your freezer for at least 7 days, extending to 10 days for extra safety in home freezers.

https://www.fda.gov/food/seafood-guidance-documents-regulatory-information/fish-and-fishery-products-hazards-and-controls (Chapter 5, Parasites)

Kale with Herbs (for sandwich):

• Ingredients:
  • Kale, chopped
  • Fresh herbs (like parsley, chives), chopped
  • Salt and black pepper to taste
  • Olive oil
• Instructions:
  • Preheat oven to 330°F (approximately 165°C).
  • In a bowl, combine kale, herbs, salt, and pepper. Drizzle with olive oil and massage to combine.
  • Spread kale mixture on a baking sheet and bake for about 8 minutes, or until slightly wilted but still vibrant.

Swedish Mustard Sauce:

• Ingredients:
  • Fresh dill, chopped
  • 2 Tbsp Dijon mustard
  • 2 Tbsp Honey
  • 1 Tbsp Dijon mustard seeds
  • 1 Tbsp Lemon juice (from about 1/2 lemon)
  • 2 Tbsp Olive oil
  • Salt what you need
• Instructions:
  • In a bowl, combine all ingredients.
  • Adjust amounts to taste. You want a balance of sweet, tangy, and savory.

Quick Pickled Purple Onions:

• (You can find many quick pickle recipes online. A basic one involves slicing the onions thinly and submerging them in a mixture of vinegar, water, sugar, and salt for at least 30 minutes.)

Sandwich Assembly:

1. Toast your preferred “everything” bagel.
2. Spread Swedish mustard sauce on both halves of the bagel.
3. Layer with the kale mixture, gravlax slices, and pickled onions.
4. Enjoy!