Gravlax

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

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

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.

Ingredients

• Fresh salmon fillet
• Coarse salt
• Granulated sugar
• Fresh dill

Method

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

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

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

• Cured fish
• Nordic cuisine
• Salmon
• Hovmästarsås