What is gravlax?
Gravlax is a Scandinavian fish food that is especially popular in Sweden, Norway, Finland and Iceland. The recipe has developed significantly for centuries, from pungent fermented fish to a slightly flavored version. Food is commonly served as an appetizer and can also appear on sandwiches as refreshments. Shops that specialize in Scandinavian food can carry gravlax and can also be made at home. Other fish types could be potentially used, but because gravlax is consumed raw, only the types of salt water can be used. Freshwater fish can carry parasites that are potentially dangerous. Purists would claim that a version of food made with other fish than salmon is not really gravlax, although it can be perfectly edible and interesting to eat. The original version of the meal was made by fishermen who buried the Apoté salmon to wipe it into salt, sugar and dill. While it was buried, salmon fermented and became quite pungent and heavily flavored. Modern food is not fermented at all and under cooling Je cured by cold. This dramatically changes the taste and odor of the bowl and many consumers prefer a modern version.
To take gravlax, the same parts of salt and sugar and mixed and then shake into the fillet salmon. The dill stakes are slightly crushed and accumulated on top before the salmon is firmly wrapped and placed under cooling for up to five days. Some cook on the weight of salmon and produce pressed salmon gravlax with a very dense, compact texture. Others feel it is unnecessary. In both cases, the fillet must be as fresh as possible and should be mistaken and pat it before starting the process.
As soon as gravlax is cured, it is a velite sliced and served. Raw salmon should be kept on the ice, if possible, to ensure that it remains without bacteria. It can be laid on Smörgåsbord, organized on biscuits or integrated into other appetizers. Gravlax tends to pair well with pickled greenInou, such as onions, along with strong liqueurs that are popular in Scandinavia. Some chefs like to modify the basic recipe of Gravlax by adding fresh herbs, liqueurs or other ingredients, although it tends to cover the pure taste of salmon and dill.