Happy Birthday Dad (and France)
For my old man’s 75th mid-summer. In accordance with the traditions of Swedish mid-summer and a celebration of birth, salmon and eggs were summoned. Wild Alaskan king salmon and some eggs from the farm where I work and reside.
½ the salmon was cured (brine), crusted and cold smoked on the Weber whereas the other half was stuffed with a shellfish boudin (scallops, wild shrimp, egg whites, cream, enthusiasm and vegetables), wrapped up like a Tootsie roll and poached.
Eggs were soft boiled, bound with a green onion belt and radish-gizzards bet buckle then encased in a smoky aspic sarcophagus.
And there was a confluence of Swedish pickled fish and eggs: pickled eggs in strong 23% acidity Swedish vinegar.
We drank, we sank and I honored my father in the best way I can. He’s the best one I know.