So having seen the contest I'd just like to say to Denmark you did a really, really good show, I even made the claim on Twitter that I think it was the best Eurovision production ever! The postcards, the greenroom surprises, and the genius idea of bringing food and Eurovision together, what a truly brilliant idea...wink wink!
I'd also like to take this opportunity to apologise to the rest of the world for the dreadful display Australia put on in Semi Final 2. The "comical" monstrosity of stereotypical Australian life coming to Europe was a train wreck and not a way of life known to any Aussie I've discussed the act with.
And to think we didn't already have enough to be ashamed about with our refugee policy.
Jessica Mauboy was not at her best on the night but clearly she is an amazing singer who I feel may have been put under immense pressure to do well rather than just told to go out there and sing your heart out girl! (that's how I would have managed her, but I'm not always right, just usually)
Any back to Denmark, just had to get all that off my chest.
Being the host nation I spared no expense and paid for a gravlax masterclass, where the chef was very informative and amusing even though the other participants asked some really stupid questions.
The group was like a casting call for Kath and Kim's Trude and Prue who almost had a heart attack when they realised they didn't have a salmon knife, "oh, the horror", but thankfully Peters of Kensington could relieve their shame for about $300. Oh, greash!
Needless to say I'll scope out my classes better in the future and try to avoid the faux foodies and look for more with people that cook, and with more comfy chairs. Beautiful design but uncomfortable.
Lonnie Devantier presented the high energy Hallo hallo in 1990 placing 8th and I think if I start a regime of Danish jazz cardio their well designed chairs with be comfy in no time!
I made two variety of gravlax beetroot and fennel. It was also at this class that I first heard about Nordic nut bread which is a brilliant accompaniment to the gravlax.
Gravlax (this is a 3 day process)
Ingredients
- Salmon (with pin bones removed)
- Sugar
- Salt
- Fennel seeds
- 1 large beetroot
Method
- This can be done with a whole salmon but I opted for 2 large pieces so I could do different flavours
- For every 300g of salmon your need 100g salt and 100g sugar (or thereabouts)
- Mix the sugar and salt together and cover the salmon
- If using fennel seeds, bash them in a mortar and pestle before adding to the sugar and salt mix
- Cover with plastic wrap and leave in the fridge for 24 hours
- Next day turn the fish over and rearrange the salt and sugar mix to cover salmon
- Cover with plastic wrap and leave in fridge for 24 hours
- Day 3 remove the salt and sugar and pat the salmon dry
- If using beetroot, cover salmon flesh side up with grated beetroot and let sit for about 8 hours
- Remove beetroot and pat fish dry
- Slice thinly with a knife (I don't have a salmon knife and no one has died so whatever thin knife you have will be fine)
- The gravlax can be served on Nordic nut bread with shaved fennel and a brown sauce I couldn't catch the Danish name of that is equal parts Dijon mustard and brown sugar, with a splash of olive oil, white wine vinegar and finely diced red onions mixed together.
Ensure you cover the fish, a tray of salt and sugar would make a boring photo.
There is no need to weight it down.
Denmark was represented this year by Basim and Cliché Love Song
