Gravlax recipes
Amazing Gravlax recipes sourced from the web.
Gravlax is a traditional Scandinavian dish consisting of raw salmon cured in salt, sugar, and dill. The word ‘gravlax’—or ‘gravad lax’—comes from the Swedish ‘grave laks’, meaning ‘buried salmon’ due to the way the salmon was once traditionally prepared by burying it in a saline solution and letting it cure for days or even weeks. Although the ingredients for the traditional recipe remain virtually unchanged, modern preparation methods involve curing the salmon with the spices and aromatics in a vacuum-sealed bag in a refrigerator.
The result is a velvety, silky-textured fish that has a delicate flavor of dill and lemon. It's delicious served as an appetizer with a creamy Dill Mustard Sauce, atop a salad, in a sandwich, or wrapped up in blinis with crème fraiche for a Nordic version of sushi. And because it's quite versatile, it’s an easy dish to make in advance, providing a unique and flavorful option when entertaining guests.
To make Gravlax yourself, the best practice is to start with the freshest salmon you can find—ideally wild-caught, if available. Once you have your fish, pat it dry and place it skin side down on a cutting board. To create the cure, combine two parts salt with one part sugar and add in some aromatic spices such as dill, juniper berries, mustard seeds, and coriander. Generously rub this mixture all over the salmon, then press it onto the flesh, making sure it gets evenly distributed. Place the fish in a tray with a lip on it, so any liquid that drains out of the salmon can be caught easily.
Cover the salmon with a sheet of plastic wrap and place it in the fridge for 24-48 hours, flipping it every 12 hours to ensure it cures evenly. When ready, the flesh should be firm but still moist. Drain off any remaining liquid and brush off the cure. Slice into thin, wafer-thin slices, and serve!
Amazing Gravlax recipes sourced from the web.
Gravlax, or Gravad Lax, as it is known in some parts of the world, is a classic dish that has been around for centuries. Originating in Scandinavia, it’s a type of cured salmon that’s marinated with salt, sugar, dill and spices. The word “Gravad” means grounded or buried, which is how the salmon was prepared in Scandinavian fishing villages. Fishermen would catch a salmon, salt it with the dill and spices and then bury it in the sand near the sea for two to three days in order to cure it.
The village recipe was eventually taken up by coastal communities in the 16th century and spread further afield by poor nomadic Swedish fishermen who had no other way of preserving the fish than to encase it in salt and bury it in the ground. In its earliest state, Gravlax was tucked into small wooden boxes and set afloat on the waves until the cure was complete.
As it crossed lands and seas, the recipe slowly gained its current form. The curing became less time intensive, and new ingredients such as aquavit or brandy were added. It also found its way onto the dinner table: a notable example being King Christian IV of Denmark, who enjoyed serving it to his royal court.
Gravlax eventually arrived in France in the 18th century, when French chefs began to experiment with the traditional recipe, using a variety of different ingredients, such as honey and spices, to add flavor. From there, it spread to England and the United States, each country adding their own unique ingredients and methods.
Today, Gravlax is typically served at special occasions such as Christmas and Easter, but it can easily be prepared at home. All you need is a few simple ingredients and a little patience: the curing process can take anywhere from two to seven days, depending on the desired taste.
No matter the location or ingredients, the essence of Gravlax remains the same. With its long, rich history and innovative variations, it’s a dish that’s sure to be around for centuries to come.
Few dishes inspire as much mouthwatering admiration in food lovers all over the world than Gravlax, a succulent salmon preparation that has been beloved since the Viking age. This delectable dish is easy to make and offers a host of tantalizing flavor combinations that can transform an ordinary meal into an extraordinary one. But with its myriad of distinct varieties and regional preparations, you may be curious about the different types of Gravlax that are out there.
As with many culinary creations, the quintessential version of Gravlax varies from region to region, but most traditional methods involve salting and curing raw salmon with a combination of herbs and spices, such as dill, juniper, and white pepper. This curing process often takes up to two days and produces a distinctive, lightly smoked flavor. Once the salmon has been cured, it is served sliced paper thin, and typically served with a light mustard sauce, pickled vegetables, and rye bread.
That said, modern chefs have taken liberties in re-imagining and reinventing this classic dish with a multitude of inventive variations and additions. For instance, Gravlax can also be prepared with other types of fish such as cod, which when combined with a zesty lime dressing, gives it a unique and refreshing citrusy finish. Another popular adaptation involves using sugar or honey in the curing process, which gives the typical dish a sweet and slightly charred flavor that is sure to delight the palate.
Regardless of the particular variety, the one thing that unites all types of Gravlax is its healthy attributes. High in omega-3 fatty acids, protein, and vitamins, it's no wonder why this traditional Scandinavian dish has become so popularized in recent years. Whether used as a delicious appetizer, a main course for dinner, or even a late night snack, Gravlax is sure to please even the most discerning palate.
