Gravlax

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Paul is simply wrong on this topic. Having grown up in sweden as well as being a professional cook I can say this is as authentic as it gets. The history of gravlax is quite interesting. As with most traditional scandinavian dishes this one is based on a preservation technique. The word Gravlax literally translates to Grave Salmon in swedish. Historically before refrigeration the fish was literally buried in the earth while curing. This gave a constant cool temperature for the curing process. After being cured the fish could be kept for a few weeks with out spoiling. Another Swedish way of preserving salmon is called "Rimmad Lax". It uses the same basic idea but the curing is much shorter and often does not use dill. After the shoet cure the salmon is cooked. Typically pan fried. This technique also evolved from a need to preserve foods before refrigeration. Paul's suggestion of using vodka in curing seems to be confused with the consumption of flavored vodkas referred to as akvavit or snaps which is often served ice cold with gravlax.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great recipe for anyone who would like to try a truly swedish recipe you would find on any smorg?sbord in Sweden. Try it on Wasa Crisp bread with the sauce on top, and you are in for a treat!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Traditional Gravlax curing techniques involve using vodka. Also using cheesecloth instead of aluminum foil would yield better results. This is a recipe for cured salmon and should not be confused with Gravlax.