gravlax
Sign in to saveAlso known as Cookbook:Gravlax
thumb|Gravlax with hovmästarsås (a mustard and dill sauce)
In the Vinony graph
Vinony's link graph records 439 inbound references to gravlax, and connects out to hors-d'œuvre, cured fish and sugar.
Vinony files it under Danish cuisine, Finnish cuisine and Hors d'oeuvres.
Vinony links it to 29 Wikipedia language editions.
Key facts
- Prepared food.name
- Gravlax
- Prepared food.image
- Laxrätter.jpg
- Prepared food.caption
- Salmon dishes: gravlax in the middle, cold-smoked on the left and warm-smoked on the right
- Prepared food.alternate_name
- Gravad lax, grav(ad)laks, gravad laks
- Prepared food.country
- Nordic countries
- Prepared food.course
- Hors d'oeuvre
- Prepared food.main_ingredient
- salmon, salt, sugar, dill/spruce
via Wikipedia infobox
Wikidata facts
- Country of origin
- Scandinavia
- Material used
- white pepper
- Image
- Gravlax 2.jpg
Show 2 more facts
- Commons category
- Gravad lax
- course
- hors-d'œuvre
Sources (3)
via Wikidata · CC0
~2 min read
Encyclopedic overview
5 sectionsContents
- Etymology
- History
- See also
- References
- External links
thumb|Gravlax with hovmästarsås (a mustard and dill sauce)
Gravlax (), 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 spruce twigs and may occasionally be cold-smoked after it is cured. Gravlax is usually served as an appetizer, sliced thinly and accompanied by a dill and mustard sauce known as (also known in Sweden as , in Norway as , literally 'mustard sauce', in Denmark as , literally 'fox sauce', in Iceland as , and in Finland as , literally 'butler's sauce'), either on bread or with boiled potatoes.
Excerpted from Wikipedia’s “gravlax” article, available under the CC BY-SA 4.0 licence.