Photo: Lars Ranek
All The Best is a hive of enthusiastic activity these days as we prepare to welcome international guests who are attending Terroir Symposium on April 8 in Toronto. They will be joining us in store on April 11 for a very special culinary event.
Our guests include Alessandro Porcelli for the Canadian launch of his new book ‘Cook It Raw’, Joe Warwick, food writer and restaurant critic for The Guardian, Per-Anders and Lotta Jorgenson, editors of ‘Fool Magazine’ and Trine Hahnemann, highly regarded Danish chef and food writer.
At the event, co-hosted by our friends at The Cookbook Store, our guests will share their unique stories and food adventures and provide signed copies of their latest books.
For special refreshments to serve on the occasion, All The Best’s executive chef, Nicole Rumball, has turned to Chef Hahnemann for inspiration. In her beautiful cookbooks, ‘The Scandinavian Cookbook’ and ‘The Nordic Diet’, Trine communicates her love for the local ingredients and cooking traditions of her homeland: supported by evocative photography of gorgeous food and Nordic landscapes by Lars Ranek. This is the simple, fresh-tasting, delicious food that we love. Food to enjoy every day throughout the changing seasons that are very similar to our own. Join us on April 11 to taste for yourself!
Chef Nicole is searching out the best wild Atlantic salmon that she can find to prepare Trine’s gravad lax. The marinated salmon will be served on our own whole grain rye bread with a garnish of fresh crisp radish and cucumber. Trine recommends that you freeze the salmon for 24 hours before making the dish to ensure there are no harmful bacteria present. Defrost it in the refrigerator before proceeding.
Gravad lax with honey mustard sauce
1 salmon fillet, approx 5 lbs (2.5kg)
2 tbsp whole peppercorns (30 ml)
1 tbsp coriander seeds (15 ml)
4 oz coarse salt (120g) – approx ½ cup (125 ml)
6 oz fine sugar (170g) – approx ¾ cup (175 ml)
7 oz finely chopped fresh dill (200g) – approx 2 big bunches, plus 6 sprigs
Honey Mustard Sauce (see below)
Remove any pin-bones from the salmon and trim the edges of the fillet. Wipe off any scales with paper towel and lay the salmon skin side down on a sheet of cling film.
Crush the peppercorns and coriander seeds using a pestle and mortar and mix with the salt and sugar. Spread the finely chopped dill evenly over the salmon, then cover with the spiced sugar mixture. Cut the salmon in two equal portions. Lay three of the dill sprigs over one piece then cover with the other piece of fish, laying it flesh side down. Wrap in cling film and leave for two days in the refrigerator.
To serve, unwrap the salmon and wipe off salt and sugar mixture with paper towel. The traditional cut starts diagonally at one corner of the salmon, and then works back towards the centre of the fillet. Place the gravad lax on a serving platter and garnish with the remaining dill sprigs. Serve with the honey mustard sauce.
Honey Mustard Sauce
3 tbsp dark brown sugar (45 ml)
3 tbsp Dijon mustard (45 ml)
3 tbsp white wine vinegar (45 ml)
2 tbsp vegetable oil (30 ml)
1 bunch chopped fresh dill (100g)
To make the sauce, place all the ingredients in a blender or food processor and whiz until the mixture is smooth.
Serves 8-10 , from “The Scandinavian Cookbook” by Trine Hahnemann, 2008 Quadrille Publishing Limited.
Please join us!
April 11th, 5 pm to 7 pm.
All The Best Fine Foods, 1101 Yonge Street, Toronto
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