The definition of gravlax is “buried salmon” a norwegian term describing a century old process of curing their fish, in order to preserve and enhance its delicate flavor. Initially, the Nordic people would filet their salmon, remove its bones and leave the skin on. They would then apply a beautiful mixture of coarse salt, sugar, dill, and various other ingredients, including the sprinkling of vodk
a(YUMMY), upon the fish. After wrapping it up tightly in cheesecloth, it then would be buried underground for 2-3 days.The salmon would be “released from it’s “grave” and cleaned, thinly sliced, and served with cream cheese or a wonderful mustard dill sauce, usually with a bagel or pumpernickel bread. Today, we follow a similar process, but instead of burying it in earth,we apply weights on top of the fish and place it inside a refrigerator. Soft, succulent, slightly aromatic flavor absorbing the dill,salt and sugar mixture. A highly sought after delicacy! Gary’s Gravlax uses recipes handed down to me by my Nana, my Russian grandmother who would make this for us during the holidays. The taste is fantastic, my family has loved it for years! Give us a taste!!
