Gravadlax is a traditional Scandinavian dish made from raw salmon that has been cured with salt, sugar, and dill. The name “gravadlax” comes from the Swedish words “gravad” meaning “buried” and “lax” meaning “salmon”. This name refers to the traditional method of preparing the dish, which involves burying the salmon in a mixture of salt, sugar, and dill for several days to cure it.

The process of making gravadlax is relatively simple, but it requires some patience and careful attention to detail. First, a fillet of fresh salmon is cleaned and trimmed, and then coated with a mixture of salt, sugar, and finely chopped dill. The salmon is then wrapped tightly in plastic wrap and placed in the refrigerator to cure for several days. During this time, the salt and sugar draw moisture out of the fish, effectively “cooking” it and giving it a firm texture and a unique, slightly sweet flavour.

Once the salmon has been cured, it is thinly sliced and served as a delicacy. Traditionally, gravadlax is served with rye bread and a mustard-dill sauce, although it can also be enjoyed with other accompaniments such as boiled potatoes, sour cream, or pickled vegetables.

Gravadlax is a popular dish in Scandinavian countries, where it is often served at special occasions and celebrations. It has also gained popularity in other parts of the world, where it is appreciated for its delicate flavour and unique texture. While the traditional recipe for gravadlax is still widely used, many chefs and home cooks have experimented with different variations, adding ingredients like beetroot, horseradish, or citrus zest to create new and interesting flavour combinations.

Overall, gravadlax is a delicious and versatile dish that is enjoyed by people all over the world. Whether served as an appetizer or a main course, it is sure to impress with its delicate flavour and beautiful presentation.

Recipe ideas for loch fyne gravadlax : https://www.bbcgoodfood.com/recipes/gravadlax