The Midnight Sun
A one-inch cube of gravlax cured with dill, angelica seed, and a whisper of brennivín on dark Icelandic rye
In June, the sun does not set on Iceland. Salmon and dill mark the season the country never sleeps.
Why this bite? A private welcome from the country of the midnight sun — coast, herb, and rye in a single cube.
The Story
Iceland's most iconic ingredient is its coast: cold, clean, and generous. Arctic salmon cured with dill and angelica seed — the herb Icelanders have foraged since the sagas — sits on the dark rye that anchors every table. Brennivín in the cure honors the national spirit without asking guests to drink it. One bite is coastline and calendar at once: the country's most northern month made edible.
Read Full Story →Ingredients
- Sushi-grade Atlantic salmon
- Fresh dill (large bunch)
- Coarse sea salt
- Sugar
- Crushed angelica seed
- Brennivín (or caraway-forward aquavit)
- Dark Icelandic rye bread (rúgbrauð), cut into 1-inch squares
- Micro dill and edible flower for garnish
Preparation
- 1.Combine equal parts salt and sugar with crushed angelica seed and a splash of brennivín; pack over the salmon between layers of dill.
- 2.Cure refrigerated under a light weight for 36–48 hours, turning once.
- 3.Rinse, pat dry, and slice into 1-inch cubes.
- 4.Place each cube on a 1-inch square of rúgbrauð; garnish with micro dill and a single edible flower petal.
More from this collection
People — Embassy of Iceland
The Hangikjöt Coin
Cold-smoked Icelandic lamb on a one-inch round of flatkaka with mustard crème fraîche and chive
Skyr & Rúgbrauð
A one-inch square of geothermal-baked rye topped with thick skyr, birch syrup, and black lava salt
Harðfiskur & Butter
A one-inch strip of Icelandic wind-dried cod on a black-lava salt crisp with cultured butter and cracked pepper