Gravlax: Difference between revisions

Latest revision as of 11:11, 15 February 2025

Nordic dish of raw salmon

Gravlax is a traditional Nordic dish consisting of raw salmon, cured with salt, sugar, and dill. It is typically served as an appetizer, sliced thinly and accompanied by a mustard-dill sauce known as hovmästarsås.

Etymology[edit]

The term "gravlax" comes from the Scandinavian words "grav," meaning "grave" or "to dig," and "lax," meaning "salmon." Historically, fishermen would bury the salmon in the sand above the high tide line to ferment, a process that has evolved into the modern curing method.

Preparation[edit]

To prepare gravlax, a fillet of salmon is coated with a mixture of salt, sugar, and dill. The fish is then wrapped tightly and refrigerated for several days, allowing the cure to penetrate the flesh. This process draws out moisture and infuses the salmon with flavor, resulting in a delicate texture and taste.

Ingredients[edit]

Fresh salmon fillet
Coarse salt
Granulated sugar
Fresh dill

Method[edit]

1. Mix equal parts salt and sugar in a bowl. 2. Place the salmon fillet skin-side down on a large piece of plastic wrap. 3. Cover the salmon with the salt-sugar mixture, ensuring an even coating. 4. Add a generous amount of fresh dill on top. 5. Wrap the salmon tightly in the plastic wrap and place it in a dish. 6. Refrigerate for 48 to 72 hours, turning the fish every 12 hours. 7. Once cured, rinse off the salt and sugar, pat dry, and slice thinly.

Serving[edit]

Gravlax is traditionally served with hovmästarsås, a mustard-dill sauce, and is often accompanied by rye bread or crispbread. It can also be garnished with lemon slices and capers.

Cultural Significance[edit]

Gravlax is a staple in Nordic cuisine and is commonly served during festive occasions such as Christmas and Midsummer celebrations. It reflects the region's historical reliance on fish preservation techniques and the importance of salmon in Scandinavian diets.

Related pages[edit]

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-'''Gravlax''' is a traditional [[Scandinavian cuisine|Scandinavian]] dish that involves curing [[Salmon|salmon]] with salt, sugar, and dill. The name 'Gravlax' comes from the Scandinavian words 'grav', which means 'grave' or 'pit', and 'lax' or 'laks', which means 'salmon'. This refers to the medieval practice of fishermen burying their catch in the sand above the high-tide line to ferment it.
+{{short description|Nordic dish of raw salmon}}
+{{Use dmy dates|date=October 2023}}
-== History ==
+'''Gravlax''' is a traditional Nordic dish consisting of raw salmon, cured with salt, sugar, and dill. It is typically served as an appetizer, sliced thinly and accompanied by a mustard-dill sauce known as ''hovmästarsås''.
-The tradition of making Gravlax dates back to the Middle Ages when fishermen in [[Scandinavia]] would salt salmon and lightly ferment it by burying it in the sand above the high-tide line. The word Gravlax comes from the Scandinavian word 'grav', which means 'grave' or 'pit', and 'lax' or 'laks', which means 'salmon'. This method of preserving fish was necessary for survival in the colder regions of Scandinavia where the temperature would prevent the fish from rotting.
+==Etymology==
+The term "gravlax" comes from the Scandinavian words "grav," meaning "grave" or "to dig," and "lax," meaning "salmon." Historically, fishermen would bury the salmon in the sand above the high tide line to ferment, a process that has evolved into the modern curing method.
-== Preparation ==
+==Preparation==
+[[File:Gravlax_med_hovmästarsås.jpg|thumb|right|Gravlax served with hovmästarsås]]
+To prepare gravlax, a fillet of salmon is coated with a mixture of salt, sugar, and dill. The fish is then wrapped tightly and refrigerated for several days, allowing the cure to penetrate the flesh. This process draws out moisture and infuses the salmon with flavor, resulting in a delicate texture and taste.
-The modern preparation of Gravlax has little in common with the original process of fermentation. Instead of fermenting the fish, it is 'cured' for a few days in a mixture of salt, sugar, and dill. The curing process draws out the moisture from the fish, effectively preserving it. Some variations of the recipe may include additional ingredients such as [[Aquavit|aquavit]], lemon, or other herbs and spices.
+===Ingredients===
+* Fresh salmon fillet
+* Coarse salt
+* Granulated sugar
+* Fresh dill
-== Serving ==
+===Method===
+. Mix equal parts salt and sugar in a bowl.
+. Place the salmon fillet skin-side down on a large piece of plastic wrap.
+. Cover the salmon with the salt-sugar mixture, ensuring an even coating.
+. Add a generous amount of fresh dill on top.
+. Wrap the salmon tightly in the plastic wrap and place it in a dish.
+. Refrigerate for 48 to 72 hours, turning the fish every 12 hours.
+. Once cured, rinse off the salt and sugar, pat dry, and slice thinly.
-Gravlax is traditionally served as an appetizer, sliced thinly and accompanied by [[Hovmästarsås|hovmästarsås]], a dill and mustard sauce, on either bread or boiled potatoes. It is a common dish in Scandinavian countries and is particularly popular during festive occasions such as [[Midsummer]] and [[Christmas]].
+==Serving==
+Gravlax is traditionally served with ''hovmästarsås'', a mustard-dill sauce, and is often accompanied by [[rye bread]] or [[crispbread]]. It can also be garnished with [[lemon]] slices and [[capers]].
-== See Also ==
+==Cultural Significance==
+Gravlax is a staple in Nordic cuisine and is commonly served during festive occasions such as Christmas and Midsummer celebrations. It reflects the region's historical reliance on fish preservation techniques and the importance of salmon in Scandinavian diets.
-* [[List of salmon dishes]]
+==Related pages==
-* [[List of smoked foods]]
+* [[Cured fish]]
-* [[Scandinavian cuisine]]
+* [[Nordic cuisine]]
+* [[Salmon]]
+* [[Hovmästarsås]]
-== References ==
+[[Category:Nordic cuisine]]
+[[Category:Salmon dishes]]
-<references />
-[[Category:Scandinavian cuisine]]
-[[Category:Fish dishes]]
 [[Category:Cured fish]]
-[[Category:Swedish cuisine]]
-[[Category:Norwegian cuisine]]
-[[Category:Danish cuisine]]
-{{food-stub}}