Gravlax

Gravlax is a traditional Scandinavian dish that involves curing 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.

History

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.

Preparation

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, lemon, or other herbs and spices.

Serving

Gravlax is traditionally served as an appetizer, sliced thinly and accompanied by 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.

See Also

• List of salmon dishes
• List of smoked foods
• Scandinavian cuisine

References

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