gravadlax

Gravlax (Swedish: [ˈgrɑ̂ːvlakːs]), gravlaks or graved salmon is a Nordic dish consisting of salmon that is cured using a mix of salt, sugar and dill. It is garnished with fresh dill or sprucetwigs and may occasionally be cold-smoked afterwards. Gravlax is usually served as an appetizer, sliced thinly and accompanied by a dill and mustard sauce known as hovmästarsås (Also known in Sweden as gravlaxsås, in Norway as sennepssaus, literally 'mustard sauce', in Denmark as rævesovs, literally 'fox sauce', in Iceland as graflaxsósa, and in Finland as hovimestarinkastike, literally 'butler's sauce'), either on bread or with boiled potatoes.

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  1. Morning Glory

    Recipe Beetroot & Liquorice Cured Gravadlax

    Gravadlax is probably one of the simplest cured foods you can make. For the basic cure, all you need is equal parts sugar and salt. Here I've added raw beetroot which gives the salmon a dramatic colour. Liquorice is a good pairing with beetroot, as is any aniseed flavoured spice. Here with dill...
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