Gravlax is a Scandinavian dish consisting of salmon
marinated with dill. It originated as a pre-refrigeration method of
preservation in which the raw fish was sprinkled with salt and dill and then
buried in the ground (grav is Swedish for 'grave' or 'pit') for a period varying
from a few days to, for a highly fermented result, as much as three months.
The modern way is to keep the fish marinating in the fridge for a maximum
of three days; it is then scraped free of its salt and dill, sliced thinly, and
served in the manner of smoked salmon, usually with a mustard sauce
(gravlaxsas). The verb grava has evolved in Swedish, meaning 'preserve raw.
Add a luxurious secret weapon to your entertaining arsenal by incorporating
a salmon gravlax into your summer time menu. This simple, yet elegant dish
is easy to prepare and a side (or meal) that everyone should try making at
least once. Pair with crusty bread and good butter for simple fare, or pop it
on a salad, morning eggs or canapés.
