Norwegian Cured Salmon. Gravlax is a cured salmon dish that originated in Norway where they would bury fresh fish in the sand. Norwegian Smoked Salmon A silky texture oily flavor and a subtly salty taste makes this the choice for those who like intensity in their smoked and cured fish.
The salt pulls bacteria out of the fish curing it for a short time. The salmon will be slightly underdone when removed from the oven. The mix is removed the now intensely flavored salmon filleted and cleaned with a characteristically earthy and fresh flavor.
Norwegian Smoked Salmon A silky texture oily flavor and a subtly salty taste makes this the choice for those who like intensity in their smoked and cured fish.
Pieces that are thicker or thinner will require timing adjustments when baking. Its our go-to holiday appetizer the constant fixture in our Christmas feast. Weve been making gravlax a Scandinavian cured salmon with roots that go back to the Middle Ages for years in my home. When shopping look for a salmon side about 1 inch thick at its thickest part.