Gravadlax
A traditional Scandinavian way of preserving salmon
Gravadlax is a traditional Scandanavian dish of preserved salmon.
Pieces of salmon fillet are coated in a mixture of salt, sugar, dill, and optional spices, before being weighted down in a refrigerator or cool larder for 1 to 2 days. This will draw out moisture from the fish, resulting in a brine which should be poured off when the curing is complete.
Salmon preserved in this way will keep for around a week in the refrigerator.
It is traditionally served as a starter or canape with buttered rye bread and fresh dill.
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