Gravlax
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Gravlax (Script error: No such module "IPA".), gravlaks or graved salmon is a Nordic dish consisting of salmon that is cured using a mix of salt, sugar and dill. It is garnished with fresh dill or sprucetwigs[1][2] and may occasionally be cold-smoked afterwards. Gravlax is usually served as an appetizer, sliced thinly and accompanied by a dill and mustard sauce known as Script error: No such module "Lang". (Also known in Sweden as Script error: No such module "Lang"., in Norway as Script error: No such module "Lang"., literally 'mustard sauce', in Denmark as Script error: No such module "Lang"., literally 'fox sauce', in Iceland as Script error: No such module "Lang"., and in Finland as Script error: No such module "Lang"., literally 'butler's sauce'), either on bread or with boiled potatoes.
Etymology
The word Script error: No such module "Lang". comes from the Northern Germanic word Script error: No such module "Lang". ('to dig'; modern sense 'to cure (fish)') which goes back to the Proto-Germanic Script error: No such module "Lang"., Script error: No such module "Lang". ('hole in the ground; ditch, trench; grave') and the Indo-European root Script error: No such module "Lang". 'to dig, to scratch, to scrape',[3] and Script error: No such module "Lang"./Script error: No such module "Lang"., 'salmon'.
History
During the Middle Ages, gravlax was made by fishermen, who salted the salmon and lightly fermented it by burying it in the sand above the high-tide line. Perhaps the oldest reference is found in 1348 in Diplomatarium Norvegicum [4] as the nickname of a man named Óláfr, who was a delegate in a salmon fishery.[5]
Fermentation is no longer used in the production process. Instead the salmon is "buried" in a dry marinade of salt, sugar, and dill, and cured for between twelve hours and a few days. As the salmon cures, osmosis moves moisture out of the fish and into the salt and sugar, turning the dry mixture into a highly concentrated brine, which can be used in Scandinavian cooking as part of a sauce.[6] This same method of curing can be employed for any fatty fish, but salmon is the most commonly used.
See also
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References
External links
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