There are quite a few different spellings, like gravlax & graflaks, depending on which of the Scandinavian countries the recipe comes from.
The word derives from the word ‘grave’ which literally means ‘grave’ and lax meaning salmon, so it means, “buried salmon” as going back to the Middle Ages the fish was salted, wrapped in seaweed and then buried in the beach sand above the high tide line.
We have come a long way!
Serves 6 as a starter
- 800 grams of salmon fillet, preferably in one piece, skin on and the bones removed
- ½ cup each of raw sugar and rock salt
- Chopped dill and freshly ground pepper
- 2 Tbsp vegetable oil
Place the salmon, skin down on a large sheet of aluminium foil, sprinkle with the sugar salt mixture, cover with the foil and cure it refrigerated for around 4 hours.
Many recipes ask for a much longer period, but I can assure you that is all it takes.
Scrape of any sugar and salt residues and slice the fish thinly with a very sharp knife and discard the skin, add the dill, freshly ground pepper and oil and leave refrigerated until ready to serve.
Serve with a little salad of mesculin greens, cucumber and radish.
And perhaps a rosti potato cake, which is easily and quickly prepared.