Gravlax for a dinner party — went down extremely well

I made Gravlax for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The cream-enriched and comforting profile was the main talking point — no one had quite experienced allspice used that way before.

the smörgåsbord tradition of abundant cold dishes influenced buffet culture worldwide. I explained the a Noma-influenced Nordic restaurant context as I served it which helped people appreciate it fully. lingonberry juice was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.