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Gravlax
Nordic dish consisting of raw salmon cured in salt, sugar, and dill / From Wikipedia, the free encyclopedia
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Gravlax (Swedish: [ˈgrɑ̂ːvlakːs]) or graved salmon is a Nordic dish consisting of salmon that is cured using a mix of salt, sugar and dill. It is garnished with fresh dill or sprucetwigs[1][2] and may occasionally be cold-smoked afterwards. Gravlax is usually served as an appetizer, sliced thinly and accompanied by hovmästarsås (literally 'maitre d'hôtel sauce', also known in Sweden as gravlaxsås, in Norway as sennepssaus, literally 'mustard sauce', in Denmark as rævesovs, literally 'fox sauce', in Iceland as graflaxsósa, and in Finland as hovimestarinkastike, literally 'butler sauce'), dill and mustard sauce, either on bread or with boiled potatoes.
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Quick Facts Alternative names, Course ...
![]() Salmon dishes: gravlax in the middle, cold-smoked on the left and warm-smoked on the right | |
Alternative names | Gravad lax, grav(ad)laks, gravad laks |
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Course | Hors d'oeuvre |
Place of origin | Nordic countries |
Main ingredients | salmon, salt, sugar, dill/spruce |
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