gravlax

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Gravlax on crisp bread, garnished with pepper and lemon

Gravlax or gravad lax (Swedish), gravad laks (Danish), gravlaks (Norwegian, Danish), graavilohi (Finnish), graflax (Icelandic) is a Scandinavian dish consisting of raw salmon cured in salt, sugar, and dill. Gravlax is usually served as an appetizer, sliced thinly and accompanied by hovmästarsås (also known as gravlaxsås), a dill and mustard sauce, either on bread of some kind, or with boiled potatoes.

History

During the Middle Ages, gravlax was made by fishermen, who salted the salmon and lightly fermented it by burying it in the sand above the high-tide line. The word gravlax comes from the Scandinavian word grav, which means literally "grave" or "hole in the ground" (in Swedish, Norwegian, Danish and Estonian), and lax (or laks), which means "salmon", thus gravlax is "salmon dug into the ground".

Today fermentation is no longer used in the production process. Instead the salmon is "buried" in a dry marinade of salt, sugar, and dill, and cured for a few days. As the salmon cures, by the action of osmosis, the moisture turns the dry cure into a highly concentrated brine, which can be used in Scandinavian cooking as part of a sauce^[1]. This same method of curing can be used for any fatty fish, but salmon is the most common.

Terminology

Commercially prepared gravlax is sometimes smoked, and as such is incorrectly termed "gravlax". Salmon is not typically served raw in Scandinavia, but raw salmon is sometimes chopped and mixed with other ingredients in a salmon tartare.

See also

• Lox
• Surströmming
• Rakfisk
• Hákarl
• Sashimi
• Lutefisk

References

• Ruhlman, M.; Polcyn, B. (2005), Charcuterie (1st ed.), New York, NY: W.W. Norton & Company .

1. ^ Harv|Ruhlman|2005|pp=51-52

External links

Look up gravlax in Wiktionary, the free dictionary.

Wikibooks Cookbook has a recipe/module on Gravlax

• Recipe for gravlax and gravlaxsås
• Cooking For Engineers: Gravlax - recipe with step-by-step pictures