Last Updated or created 2022-09-13
Most of the times i use my cold smoker to smoke the salmon, below is a experiment i have to revisit!
Gravlax (Swedish: [ˈgrɑ̂ːvlakːs]) or graved salmon is a Nordic dish consisting of salmon that is cured using a mix of salt and sugar, and either dill or sprucetwigs placed on top, and may occasionally be cold-smoked afterwards. Gravlax is usually served as an appetizer, sliced thinly and accompanied by hovmästarsås “mustard sauce”, in Denmark as rævesovs, literally “fox sauce”, and in Iceland as graflaxsósa), a dill and mustard sauce, either on bread or with boiled potatoes.
In olden times, the salmon was buried in the ground to ferment. I packed mine in foil and buried it in the garden for a few days.
TODO : Post recipe!