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Gravlax recipes have been around for centuries, with the earliest known recipe dating back to the 15th century. Gravlax is a cured salmon dish that originated in Scandinavia. It is typically made with fresh salmon, salt, sugar, and dill, and cured for several days.
The name gravlax is derived from the Swedish word gravad, meaning "grave" or "cured," and lax, meaning "salmon." The dish is believed to have originated in the Nordic countries as a way to preserve salmon during the long winters.
Traditionally, gravlax was made by curing salmon in a mixture of salt, sugar, and dill, and then burying it in the ground for several weeks. Today, the salmon is typically cured in a similar mixture, but is not buried. Instead, it is refrigerated for several days to allow the cure to penetrate the fish.
Gravlax is a delicious dish that is relatively easy to make. To ensure a successful outcome, start by selecting the freshest salmon available. Look for a piece that is firm and has minimal discoloration. Next, prepare a marinade with a mix of salt, sugar, and spices like dill and pepper. Make sure to evenly coat the salmon with the marinade, then place it in a shallow container and cover it with plastic wrap. Place a weight on top of the salmon and refrigerate for about two days, flipping the fish once a day. Finally, remove the salmon from the marinade and rinse it with cold water before enjoying.
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