About this Event
Join Teena Anderson, owner of Anoka Meat and Sausage, and frequent guest on Twin Cities Live, as she walks you through the steps of making gravlax. This dish of raw, marinated salmon is the highlight of any Nordic smorrebord.
Salt has been a preservative for millenia, and in the 1300s medieval Nordic fishermen looked for efficient and palatable ways to preserve their catch. They began combining salt, herbs, and burying salmon in the sand to create a lightly fermented fish. Gravlax recipes continued to evolve through the centuries into the form we know today.
Teena will show you ways to create this dish, minus burying it at the beach, along with serving suggestions and drink ideas that complement the salmon's flavor. The class is a mixture of hands-on and demonstrations with plenty of samples included. You will prepare and take home your own salmon to finish the 36 hour brine process
Please note: Norway House does not refund tickets. If you cannot attend a class after buying tickets, consider giving the tickets to a friends. There is no fee for transferring tickets.
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Event Venue & Nearby Stays
Norway House, 913 East Franklin Avenue, Minneapolis, United States
USD 36.05 to USD 51.50
