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 Salmon dishes: gravlax in the middle, cold-smoked on the left and warm-smoked on the right | |
| Alternative names | Gravad lax, grav(ad)laks, gravad laks |
|---|---|
| Course | Hors d'oeuvre |
| Place of origin | Nordic countries |
| Main ingredients | salmon, salt, sugar, dill/spruce |
Gravlax (Swedish: [ˈgrɑ̂ːvlakːs]) 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[1][2] and may occasionally be cold-smoked afterwards. Gravlax is usually served as an appetizer, sliced thinly and accompanied by 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 sauce'), dill and mustard sauce, either on bread or with boiled potatoes.
- ^ Fredrikson, Karin (1963). Nya stora kokboken [New Big Cookbook] (in Swedish). Göteborg: Wezäta. p. 229.
- ^ Hemberg, Birgit; Eriksson, Fredrik (16 August 2005). Bonniers kokbok [Bonniers cookbook] (in Swedish). Bonnierförlagens Press. p. 267. ISBN 9789100103781.