Salmon cured with salt, sugar and dill for a few days, sliced thin and served with mustard-dill sauce on bread.
History
Gravlax comes from medieval Scandinavian fishermen who buried salted fish in the sand ('grav' means grave or pit) to ferment it. Today it is cured in the fridge.
Ingredients
- Fresh salmon
- Salt
- Sugar
- Dill
- White pepper
- Mustard
- Vinegar
- Oil
How it's made
- Mix salt, sugar and pepper
- Rub on the salmon fillets with lots of dill
- Wrap and weight with a plate
- Cure in the fridge for 2-3 days, turning
- Slice thin and serve with hovmästarsås sauce
Photos: ingredients, making & serving
Photos come from the Wikipedia article for this item, via Wikimedia Commons. Each is credited to its author and licence.
Ratings & notes
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