Gravlax is a dish made of raw salmon. Characteristic for the Scandinavian cuisine, with the addition of salt, sugar, dill. The name of the dish, literally “buried”, comes from the Middle Ages, when the fishermen were salting the salmon and burying it in the sand, where the sea waves came in to slightly ferment. Hence the name of the buried salmon. Currently, no fermentation is used in the production process. It is served, as a snack, to sandwiches, with potatoes, ideal for salads. It is suitable with dark bread, crunchy, toast, crackers. Gravlax can also be a great starter for any dinner or even as a snack.

How to prepare Gravlax:

Check Salmon lobes if there have any leftovers of bone left in them and if so, we pull them out with tweezers. Place one of the slices in a dish, the other on a chopping board. Sprinkle the pepper inside the fillets. Mix Salt, sugar and brandy and abundantly smear both salmon fillets. Finely chop the dill and sprinkle it, add a lot of dills – it is supposed to cover with a thick layer the entire surface of the fish in the dish. On top, put the second fillet – skin up and you get “whole” salmon with spices inside.

The fish placed in the dish has to be pressed – you can wrap the dish in the food foil and press it down with a stone. Put in the fridge. Every 12 hours, turn the fish over to the other side. after about 72 hours, gravlax is ready. And here are traditionally two schools of preparation – one advises that our salmon marinate in the fluid that has leaked, the other advise to cast the liquid at every turn. When the time of marinating our gravlax passes, pull out scrape off excess dill. Cut fish with a sharp knife into thin slices. Serve with mustard gravlax sauce, bread or sliced boiled potatoes.