Gravad lax

Gravad lax or gravlax is a traditional Nordic dish made from raw salmon, cured in salt, sugar, and dill. The name gravad lax is derived from the Scandinavian words grav, which means "grave" or "pit", and lax (or laks), which means "salmon", thus gravad lax means "buried salmon".

History

The method of preparing gravad lax has its roots in the Middle Ages when fishermen in Scandinavia discovered that they could preserve their salmon catch by salting it and letting it ferment in a hole in the ground, covered with earth. This method of preservation was necessary in a time before refrigeration and allowed the fishermen to keep the fish edible for longer periods.

Preparation

To prepare gravad lax, the salmon is first cleaned, the bones are removed, but the skin is left on. The fish is then covered with a mixture of half salt and half sugar, and plenty of chopped dill. Some recipes also include other ingredients such as black pepper, vodka, aquavit, or citrus zest. The salmon is then left to cure in the refrigerator for a few days, during which time it develops its characteristic flavor and texture.

Serving

Gravad lax is typically served thinly sliced, on a piece of dark rye bread, or with blini. It is often accompanied by a dill and mustard sauce known as hovmästarsås, and sometimes capers or chopped red onion. It is a common dish on the smörgåsbord, a traditional Swedish buffet, and is also often used as a starter in a formal dinner.

Variations

There are many variations of gravad lax that can be found in different regions of Scandinavia. Some variations include the addition of beetroot or horseradish to the curing mixture, or the use of different types of fish such as trout or char.

See also

• List of smoked foods
• List of raw fish dishes
• Nordic cuisine
• Smörgåsbord