I decided it’s time to make some more gravlax, so I picked up some fresh baby dill.
I bought the dill at Cash & Carry, which is ostensibly a restaurant provisions store; so the salad-sized container of dill contains quite a lot of it. (It was also cheaper than buying just the amount I need from the grocery store – if they have it.) I used more than usual on the ‘salmon sandwich’ that becomes the gravlax, and I’ll use three our four tablespoons of minced dill in the hovmästarsås. But there will still be an overabundance leftover.
Mrs. L.A. likes my dill salmon with lemon-dill Béchamel sauce, even though I’ve cheated the last couple of times and used dried dill in a jar. When will I make it again? Quite possibly beyond the ‘expiry date’ of the fresh dill. So how can I preserve this wonderful herb at my leisure?
I saw a suggestion the other day to preserve herbs by freezing them in ice cube trays suspended in olive oil. If your application you’re planning on using it for calls for oil, it may be worth a try.
The gravlax is done! And delicious! (I only sampled. Smörgåsar later. I’ve just mixed up the hovmästarsås.)
I made that baked dill salmon with lemon-dill Béchamel sauce Wednesday. Between that, the gravlax, and the mustard sauce, I’ve used about half of the dill. Mrs. L.A. bought some fish sticks (and we have some breaded fillets in the freezer), and she wants to mix up some tartar sauce with dill.
Whenever we have an excess of herbs to use up, I turn to Georgian (the country) or Persian food. Tonight we are making a big batch of Beggar’s Soup. (No dill, but lots of cilantro and parsley and green onions.)
Or here’s another onethat’s awesome for using up fresh herbs. I love The Georgian Feast - so many of the recipes say things like “chop up a cup of fresh herbs, whatever you have handy.”
(I only sampled. Smörgåsar later. I’ve just mixed up the hovmästarsås.)
One of my favorite ways to use up the garden.