Which herb is an essential ingredient in the Swedish salmon dish, Gravlax?
Gravlax Gravlax Gravlax (gravad lax) or gravlaks is a Nordic dish consisting of raw salmon, cured in salt, sugar, and dill. Gravlax is usually served as an appetizer, sliced thinly and accompanied by "hovmästarsås" (literally "maitre d'hôtel sauce", also known in Sweden as "gravlaxsås" and in Denmark as "rævesovs", literally "fox sauce"), a dill and mustard sauce, either on bread or with boiled potatoes. 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. The word "gravlax" comes from the Scandinavian word "gräva/grave" ("to
Smoked salmon product. The sugar is hydrophilic, and also adds to the moistness of the smoked salmon. Salt and sugar are also preservatives, extending the storage life and freshness of the salmon. Table salt (iodized salt) is not used in any of these methods, as the iodine can impart a dark color and bitter taste to the fish. Indian hard smoked salmon is first kippered with salt, sugar and spices and then smoked until hard and jerky-like. See cured salmon. The Scandinavian dish gravlax is cured, but is not smoked. In British Columbia, canning salmon can be traced back to Alexander Loggie