Gravlax: A Nordic Classic
Gravlax: A Nordic Classic
Gravlax is a Nordic classic: salmon cured with salt, sugar and aromatics, then sliced thinly to serve. This dish, both simple and refined, has stood the test of time. But what makes gravlax so special, and why is it such a pleasure to make at home?
What exactly is gravlax?
Gravlax, this delicious preparation of marinated salmon, has its origins in Scandinavia where the Vikings, due to a lack of refrigerators, resorted to fermentation to preserve their fish. “Grav” means “grave” in Scandinavian, and “lax” means salmon. The fishermen buried their catch in the sand above the tide line, the salmon fermenting under the effect of the salt, thus keeping for many months. Today, the process has evolved, but the spirit remains the same: rich flavour and deliciously tender texture.
What are the flavours of a good gravlax?
Gravlax is like a tasteful hug from the North Sea. The traditional recipe combines sweet, salty and the acidity of lemon, often with a touch of dille and spices such as white pepper and juniper berries. Each bite is a journey through time, a tribute to Viking simplicity and ingenuity.
Health-wise
In addition to its exquisite flavour, gravlax is a gold mine for health. Rich in omega-3, high-quality protein and vitamin D, it's a fantastic option for boosting your immune system and taking care of your heart. Who knew that treating yourself could be so beneficial?
How to use gravlax in cooking?
Gravlax is not just a dish, it is a passport to culinary exploration. Thinly sliced, it enhances blinis, fresh salads or can even be the hero of your breakfast bagels. Dare to be adventurous: why not integrate it into a Nordic sushi or serve it with a sweet mustard sauce?
Gravlax is much more than a dish, it is a story, a journey, a taste adventure waiting to invite itself to your table. So, ready to spice up your daily life with this Viking treasure? Get started, we have a recipe for you with our homemade gravlax mix!
Now for the recipe!
for 6 people
48 hours of rest in the fridge
For the marinade
600g salmon fillet
2 raw beets
the Gravlax mixture
½ lemon juice
A few lemon zest
5cl of vodka
Start preparing the marinade in which the salmon will spend its next few days. Mix the grated beets in a salad bowl, adding the Gravlax mixture, lemon juice and vodka.
Wrap your salmon in cellophane with the marinade. It must be completely covered.
After this hibernation, take it out of the fridge and run it under water to remove all its marinade. Then you can cut it into thin slices. The colour difference due to the beet brings an original touch to your salmon.
Accompany it with a yoghurt sauce with lemon, vodka, dill and slices of toasted rye bread!
