Christmas and New Year's Recipes: Salmon Gravlax
In many families, exquisite fish dishes, symbolizing prosperity, purity, and health in the coming year, become an integral part of the holiday table. Tender salmon gravlax, thinly sliced and served with a fragrant sauce, will undoubtedly grace the New Year's table. In the video posted on Facebook Vasil Bulgar shows how to prepare salmon gravlax.
Gravlax (from Swedish gravlax, literally meaning "buried salmon") is a traditional Scandinavian dish made from raw salmon fillet (or, less commonly, other red fish such as trout) that is cold-marinated (pickled) in a mixture of coarse salt, sugar, and plenty of fresh dill.
The classic recipe may include black pepper, sometimes citrus zest, vodka, or other flavorings, while modern versions add beets for a vibrant burgundy color and subtle sweetness.
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The fish is not boiled or smoked—it remains raw, but thanks to osmosis (the drawing out of moisture by salt), it becomes safe and acquires a delicate texture, and the dish literally melts in your mouth.
Historically, gravlax originated in the Middle Ages among Scandinavian fishermen: they salted salmon and buried it in the sand above the high tide line to ferment and preserve their catch. Today, the process is simpler: the fillets are coated with the mixture, wrapped, and pressed in the refrigerator for 1–3 days (depending on the desired degree of curing). The dish is served thinly sliced as a cold appetizer, with mustard-dill sauce (hovmästarsås), rye bread, potatoes, or on bagels. It is a popular Christmas meal in Sweden, Norway, Denmark, and Finland.
Preparing salmon gravlax is very simple: just take good fish and make the right marinade.
Ingredients for gravlax:
- Salmon - 1 kg (top fillet only)
- Boiled or baked beets - 3 pcs.
- Dill stems - 1 bunch
- Coriander - 1 tsp.
- Coarse salt - 3 tbsp.
- Sugar - 1 tsp.
- Black pepper - a pinch
- Allspice - 6-7 peas
- Zest of 1 orange
Ingredients for sauce:
- Labne or Philadelphia - 2 tbsp.
- Yogurt - 2 tbsp.
- Lemon and orange juice - to taste
- Lemon zest - a pinch
- Salt and black pepper - to taste
- A little dill for serving
- Capers - for serving
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How to make the sauce:
Mix labneh (or Philadelphia) with yogurt, add a splash of lemon-orange juice, a pinch of zest, salt, and black pepper. Whisk until light and fluffy.
Serve gravlax cut into thin slices, garnish with capers, dill and drops of delicate sauce.
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