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Gravlax with hovmästarsås (a mustard and dill sauce) Gravlax (Swedish: [ˈgrɑ̂ːvlakːs]), gravlaks 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.
Salmon dishes from left to right: Cold smoked salmon with pepper, cured salmon with dill and hot smoked salmon. Grævfisk – a dish similar to rakfisk, but it is matured in whey, and becomes a little milder. It is often served with potetlefse, potato and leeks. [98]
Gravlaks – sweet and salty cured salmon: a filleted side of salmon or trout that has been frozen for at least 24 hours to kill off parasites, is cured with the fillet and is covered with a half-salt, half-sugar mixture, spiced with black pepper, dill and akevitt, covered with clingfilm, and cured in the refrigerator for three days, turned ...
The menu features apple and potato cream soup with sauerkraut, and a butternut bisque; appetizers such as salmon, herring, sausage and cheese, shrimp, pasta salad, and seasonal fruit; entrees ...
Season the fish with the salt and black pepper. Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the fish and cook for 3 minutes.
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- 150 W Sycamore St, Columbus, OH · Directions · (614) 340-7979
