Sweden
Photo: Esquilo, CC BY-SA 3.0, croppedGravlax
gravad lax
/ˈɡrɑ̂ːvlakːs/GRAHV-lahks
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- When
- Lunch & dinnerFestive
- Taste
- FreshSavory
- Made with
- Fish
History
Gravlax means "buried salmon". In the Middle Ages, fishermen in Scandinavia salted salmon and buried it in the sand above the high tide line to ferment for weeks, a way of preserving fish. Today it is cured for a couple of days in the fridge with salt, sugar and plenty of dill, pressed under a weight, then sliced thin. It is served with a sweet dill-mustard sauce, hovmästarsås, and boiled potatoes or bread. It is a classic of the Swedish smörgåsbord at Christmas, Easter and Midsummer, and versions exist in Norway, Denmark and Finland.
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