Something Stinks in Sweeden and ...

Its Not Just the Rotten Blood Libel

Findings indicate that fungus removed from the feet of innocent Norwegian fishermen, gives the Swedish pickled salmon its “Special” taste.

OSLO – Gravad lax – or pickled salmon – is one of the most popular Scandinavian dishes. Its preparation process is simple and quick, and its ingredients are seemingly identical everywhere: Salmon fillet, salt, sugar, oil, and herbs.

Residents of east Norway villages, known for not changing socks for long months, were therefore an obvious target. And so, Sweden established the Strumpor Stinkande elite unit, responsible for fresh supply of stinky human feet for the Swedish salmon industry

However, despite this, those in the know and lox connoisseurs have been claiming that the Swedish gravad lax tastes differently than the Norwegian, Finnish, and Danish variety. “The Swedish variety contains some sort of slight sourness, “ says Danish Chef Richard Muller Holstrum. “I was never able to detect its source.”

Well now we know: here’s the full The Full Dirty Secret.

Gravad lax, somonun marine edip dereotuyla birlikte yedikleri yemeğin adı.

For an array of recipes visit Sweden.se, the gateway to Sweden

Link to Blood Libel and about the Aftonbladet article. See also, the Chief Rabbi and the Halacha