köket

Hand cured & smoked in true Nordic tradition Balanced in flavours | Delicate | Delicious

Gravlax is a Nordic cured fish dish dating back to the Middle Ages. Peasants and fishermen developed a unique technique called gravad lax (“buried salmon” hence the name gravlax) Back then the fishermen salted the salmon and buried it in the sand at the high tide line of the ocean or bay and left it to lightly ferment. Why sand salt in those times was very expensive and most foods had to be preserved using alternative methods. The result in those days was a rather strong Csmelling product that would be closer to today’s infamous surströmming (fermented herring), these days… More Over time, gravlaxCmaking techniques evolved, and the introduction of salt and dill, among other things, led to the development of a much gentler dish. In Arctic Norway, NorthCSweden’s nearest neighbour, it soon became customary to make use of a curing blend made of salt, pepper, honey, local spirits and, of course, dill to soften and ripen the fish in a uniquely delectable way. Read less