Ginkgo nut. The fruit of the mature female ginkgo tree which produces white nuts which have a mild flavour. They can be eaten raw or grilled or deep-fried, turning green when cooked, but the white shells and thin outer skins are removed before cooking. Tinned nuts are pre-shelled, skinned and parboiled. They are relatively high in vitamin C and carotene.
Gravad lax or "grave salmon". Fillets of salmon are rubbed with blood to accentuate the red colour and then salted, seasoned with dill and pressed under a board and weight in a cold place. The fillets are then washed and dried ready for serving. They were originally called "grave salmon" because they were cured in underground cellars in which they were "buried".
