Grey chanterelles. Fluted, trumpet-shaped, wild mushrooms with a ruffled edge, dark grey to black in colour. They are commonly found under pine, beech or birch trees from July until the first frosts and thrive in wet summers. They are usually sautéed in butter with chopped onions, but are not considered as tasty as the horn of plenty, which they resemble.
"Grave salmon." Fillets of salmon are rubbed with blood to accentuate the red colour and then salted, seasoned with dill and sugar 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." Generally, gravlaks is served with a sauce of dill and mustard.
