Gravlax () or graved salmon is a Nordic dish consisting of

salmon Salmon () is the common name In biology, a common name of a taxon or organism (also known as a vernacular name, English name, colloquial name, country name, popular name, or farmer's name) is a name that is based on the normal language of ...

that is cured using a mix of

salt Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quanti ...

and sugar, and either

dill Dill (''Anethum graveolens'') is an annual plant, annual herbaceous, herb in the celery family Apiaceae. It is the only species in the genus ''Anethum''. Dill is grown widely in Eurasia, where its leaves and seeds are used as a herb or spice fo ...

spruce A spruce is a tree of the genus ''Picea'' (), a genus of about 35 species of coniferous evergreen trees in the family Pinaceae, found in the northern temperate and boreal ( taiga) regions of the Earth. ''Picea'' is the sole genus in the sub ...

twigs placed on top, and may occasionally be cold-

smoked Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and ''lapsang souchong'' tea are often smoked. In Europe, alder is the tradi ...

afterwards. Gravlax is usually served as an

appetizer An hors d'oeuvre ( ; french: hors-d'œuvre ), appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the ...

, sliced thinly and accompanied by (literally 'maitre d'hôtel sauce', also known in Sweden as , in Norway as , literally 'mustard sauce', in Denmark as , literally 'fox sauce', and in Iceland as ), a dill and mustard sauce, either on bread or with boiled potatoes.

Etymology

The word comes from the Northern Germanic word ('to dig'; modern sense 'to cure (fish)') which goes back to the

Proto-Germanic Proto-Germanic (abbreviated PGmc; also called Common Germanic) is the reconstructed proto-language of the Germanic branch of the Indo-European languages. Proto-Germanic eventually developed from pre-Proto-Germanic into three Germanic bran ...

, ('hole in the ground; ditch, trench; grave') and the

Indo-European The Indo-European languages are a language family native to the overwhelming majority of Europe, the Iranian plateau, and the northern Indian subcontinent. Some European languages of this family, English, French, Portuguese, Russian, ...

root 'to dig, to scratch, to scrape', and ''/'', 'salmon'.

History

During the

Middle Ages In the history of Europe, the Middle Ages or medieval period lasted approximately from the late 5th to the late 15th centuries, similar to the post-classical period of global history. It began with the fall of the Western Roman Empire ...

, gravlax was made by fishermen, who salted the salmon and lightly

fermented Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food p ...

it by burying it in the sand above the high-tide line. Fermentation is no longer used in the production process. Instead the salmon is "buried" in a dry marinade of salt, sugar, and dill, and cured for between twelve hours and a few days. As the salmon cures, by the action of

osmosis Osmosis (, ) is the spontaneous net movement or diffusion of solvent molecules through a selectively-permeable membrane from a region of high water potential (region of lower solute concentration) to a region of low water potential (region of ...

, the moisture turns the dry cure into a highly concentrated

brine Brine is a high-concentration Solution (chemistry), solution of salt (NaCl) in water (H2O). In diverse contexts, ''brine'' may refer to the salt solutions ranging from about 3.5% (a typical concentration of seawater, on the lower end of that of ...

, which can be used in Scandinavian cooking as part of a

sauce In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French word t ...

. This same method of curing can be employed for any fatty fish, but salmon is the most commonly used.

References

Bibliography

* .

External links

{{seafood Danish cuisine Finnish cuisine Icelandic cuisine Norwegian cuisine Salmon dishes Swedish cuisine Swedish words and phrases Appetizers

Etymology

History

See also

References

Bibliography

External links