Dish · scandinavian
Gravlax
Raw salmon cured under salt, sugar and dill for a day or more, pressed under weight until firm and translucent, then sliced thin.
Where it comes from
The cure developed as a way to preserve fish without cooking it, its name built from words for grave and salmon, referring to an older method of burying salted fish to ferment in the ground.
What cooks argue about
Cure time changes the dish most: a day gives a softer, more delicate result, while two or three days under weight produces a firmer, saltier, more translucent slice.
Versions
Nobody has published a gravlax here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
dill