Gravlax

I'd be happy to help you learn about gravlax!

Gravlax is a Scandinavian dish that originated in the Middle Ages. It is a type of cured salmon that is made by salt-curing the fish with a mixture of salt, sugar, and dill. The name "gravlax" comes from the Scandinavian words "grav" (meaning "grave" or "trench") and "lax" (meaning "salmon"), and refers to the traditional method of preserving the salmon by burying it in the sand above the high-tide line.

To make gravlax, you will need the following ingredients:

Here is how you can make gravlax:

1. Rinse the salmon fillet and pat it dry with a paper towel.

2. Mix the salt, sugar, and chopped dill together in a bowl.

3. Lay the salmon fillet skin-side down on a piece of plastic wrap.

4. Press the salt-dill mixture onto the salmon, making sure to cover it evenly.

5. Wrap the salmon tightly in the plastic wrap and place it on a rimmed baking sheet or plate.

6. Top the salmon with another plate or something else heavy to weigh it down. This will help to press out any excess liquid as it cures.

7. Refrigerate the salmon for 24-48 hours, turning it every 12 hours to ensure even curing.

8. After the curing time has elapsed, rinse the salt-dill mixture off the salmon and pat it dry with a paper towel.

9. Slice the salmon thinly on the bias and serve it with a side of mustard sauce or bread and crackers.

Gravlax can be stored in the refrigerator for up to one week. I hope this helps you learn about gravlax! Let me know if you have any other questions.