Gravalax – Cured and Sliced
Nov, 12, 2007
To me, Gravalax has always been one of those rare findings on my plate. I do fancy the occasional bagel with Gravalax and a little cream cheese. However, finding a restaurant that offers an appetizer plate of Gravalax with some cheese and bread is hard to do.
Gravalax is traditionally Salmon that has been cured with Salt, Sugar, and Dill. Originating from the Scandinavian countries, this method of preserving Salmon has been around for many generations.
Gravalax is our English term for this Scandinavian dish. Each language and country has its own name for it.
- Gravelaks – Norwegian
- Graavilohi – Finland
- Graflax – Iceland
- Gravad Lax – Sweden, Denmark
The term for this dish translates to “Grave Salmon”. This explains the original way of preparation. Originally the Salmon was covered with seasonings such as salt, sugar, and dill; then buried afterwards. By burying the Salmon, the weight of the earth would pressure the curings into the meat.
“Gravalax Translates to “Grave Salmon”“
Gravalax is most often served after being sliced thinly. Which makes a great accompaniment to a sandwich, cracker, or meat and cheese platter. A sauce is also very often served with Gravalax. Common Sauces are:
- Mustard Sauce
- Hollandaise
- Horseradish
There are many different seasonings that people have begun to add to the traditional salt, sugar, and dill mixture.
- White and Black Pepper
- Coriander
- Mustard Seed
- Lemon Juice
- Aquavit
Additional Resources
Posted in World Cuisine |
