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12/28/2009
Gravlax
This satiny delicacy brings out the best in salmon. Continue...
Issue #112
09/03/2002
Kipper Pâté
Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast.
Issue #50
06/21/2007
Creamed Stockfish
This ancient Venetian specialty is a savory transmutation of the air-dried, hard-as-wood stockfish called baccalŕ in Venice.
Issue #38
11/30/2007
Gravlax with Mustard-Dill Sauce
A simple Scandinavian classic, this appetizer is the perfect start to your holiday party.
Issue #31
12/12/2007
Pickled Herring
A swedish feast would not be complete without pickled herring.
Issue #23
12/12/2007
Beet and Herring Salad
Christer Larsson of Christer's restaurant in New York shared the recipe for this Christmas classic with us.
Issue #23
03/14/2002
Mashed Potato Cake with Tuna and Avocado
A dish of pre-Hispanic origin, causa—sometimes made with crab or camarones instead of tuna—is often served as a lunchtime appetizer.
Issue #21
01/23/2007
Gravlax with Blinis (Cured Salmon with Thin Pancakes)
We persuaded the wife of a Norwegian fisherman to share her secret recipe for marinating a fresh side of salmon to silky-textured, ­subtly flavored perfection. Modern-day gravlax, preferably served with blinis (a Russian touch). —from "The Cure" (November/December 1994)
Issue #3