Stéphane Gabart has beautiful photograph on his blog My French Heaven, and the recipes he shares with us are both simple and delicious. His post on gravlax inspired me to try this for myself. Gravlax or gravad laks is salmon cured with salt and sugar. This used to be a method to preserve salmon, and nowadays it is still prepared for its nice flavor. The name actually means “buried salmon” in Scandiavian languages, as the salmon used to be buried on the beach to preserve it.
Gravad lax tastes similar to smoked salmon, except that it’s not smoked. It is very easy to make your own, which will certainly impress your friends. All you need is sushi grade salmon and some patience. Continue reading “Homemade Gravlax”
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