Norwegian Gravlax

Norwegian Gravlax. Norwegian Gravlax Salmon Trout Superior - Sliced A rare delicacy that originated in Scandinavia this Norwegian gravlax is cured using a special dill sugar and herbs mixture that is rubbed into the prime. One of Norways distinctive dishes Gravlax literally means Grave Salmon and it refers to the medieval practice of curing the raw fish by burying it in the sand above the high tide level.

Thinking of the origins of gravlaxwhich appears in documents as early as the 1300sI imagine Norway in the Middle Ages and see a land of jagged topography lined with frigid waters that bleed into its shores and cut through the mountainous landscape. There are a lot of ways to make gravlax including traditional Norwegian methods of burying the salmon in the ground for a few days while it cures. 8 am-5 pm Fri.

Gravlax is the Scandinavian-style cold-cured salmon appetizer served thinly sliced with a mustard-dill sauce drizzled on top.

Cured salmon gravlax is the national dish of both Norway and Sweden that celebrates their love of seafood. Norwegian Gravlax One of Norways distinctive dishes Gravlax literally means Grave Salmon and it refers to the medieval practice of curing the raw fish by burying it in the sand above. Fisherman in the Middle Ages would use this fermentation technique of burying the salmon in sand to keep it cold. Norwegian Gravlaks - Hoffmeister Sauce placed in the Center.