Gravlox (buried salmon). Gravlax or grav(ad)laks is a Nordic dish consisting of salmon that is cured using salt, sugar, and dill. Gravlax is usually served as an appetizer, sliced thinly and accompanied by hovmästarsås (literally "maitre d'hôtel sauce", also known in Sweden as gravlaxsås, in Norway as sennepssaus, literally "mustard sauce", and in Denmark as rævesovs, literally "fox sauce"), a dill and mustard. Essentially, gravlax means 'buried salmon', and refers to how gravlax was originally prepared – buried in the sand on the beach until it was fermented.
Luxurious foods are, practically by definition, extremely expensive. For the price of a fresh piece of salmon, you can cure your own gravlax at home, then slice it and serve it as one of the most elegant hors d'oeuvres or light appetizers imaginable. Gravlax is a simplified and more widely used variant of the traditional Scandinavian name Gravad Lax (or Gravadlax) which can be translated as "buried salmon" or "trenched salmon". You can cook Gravlox (buried salmon) using 12 ingredients and 6 steps. Here is how you cook that.
Ingredients of Gravlox (buried salmon)
- Prepare of Ingredients.
- It’s 1 each of Salmon filet, skin on & bones removed weighing 1 to 2 pounds.
- You need 1 each of lemon, zested & juiced.
- Prepare 1 oz of Brandy or Cognac (optional).
- Prepare 1 oz of kosher salt.
- Prepare 1 oz of sugar.
- Prepare 1 of black pepper to taste.
- Prepare 2 oz of Fresh dill to cover the filet (about 2 ounces stems removed).
- Prepare of Equipment.
- It’s 1 of deep dish roasting pan or any container deep enough to put the salmon in.
- Prepare 1 of rack for resting the salmon on to let the liquid drip.
- Prepare 1 of Cheesecloth or plastic wrap to cover the salmon (cheesecloth preferred but neither is necessary if using a container with a lid).
To some extent, it defines the method medieval fishermen used to make the fish they caught edible. Gravlax literally means "Buried Salmon" which comes from its roots in the Middle Ages. Originally gravlax was made by the local fishermen. Like other similar fish preservations dated from that time the fish was salted and fermented by burying it.
Gravlox (buried salmon) step by step
- place the rack in the pan and cover with cheesecloth and place the salmon on the cheesecloth skin down.
- pour lemon and liquor over the flesh.
- mix salt, pepper & sugar and cover the salmon generously.
- wrap it in the cheesecloth and refrigerate for 3 days.
- after 3 days remove the salmon from the wrapping and scrape there curing mix of of the salmon gently or you may rinse it to remove more of the salt mix.
- with a really sharp knife, slice the salmon into thin slices starting from the tail working your way to the front. Enjoy on it's own, with cream cheese, on your favorite cold appetizers, sandwiches, etc..
The word gravlax comes from the Swedish word [gräva] (Eng: to dig "hole in the ground, ditch, grave"). Some people use loads of spices. Traditional Norwegian gravlax is just salt, sugar, and dill. I added lemon zest because I love lemon with salmon. I used slightly more salt than sugar and buried the filet.