1 result for "wild ramp leaves"
Swap the usual dill cure for wild ramps and salmon becomes something genuinely strange and good, garlicky and grassy with a floral edge you won't get from any cultivated herb. The allicin compounds in ramps are fat-soluble, so they work their way deep into the fish over 36 to 48 hours, building a flavor bridge between the brine-sweet salmon and the cool tang of crème fraîche. It's a Nordic open sandwich with one foot in the forest.
