Buy online gravlax from a real traditional fishmonger!
The Smelly Alley Fish Company – gravlax recipes:
Not smoked salmon, but served like smoked salmon, it's ready to eat. Gravlax is moist, cured salmon, marinated in dill, pepper and sugar. It is a traditional Scandinavian delicacy. What's in a name? Gravlax or gravad lax is Swedish, gravetlaks is Danish, gravlaks is Norwegian and Danish, graavilohi is Finnish, graavilõheis Estonian and graflax is Icelandic.
If you want to make your own gravlax, it's easy, it takes a few days, but the work involved is minimal. Here's where to buy the salmon, and there is also a recipe.
This is a recipe for mustard sauce, it is also good for any salmon, hot or cold, fresh or smoked, and is the easiest sauce to make.
2 tablespoons smooth Dijon mustard
1 tablespoon caster sugar
2 tablespoons white wine vinegar
125ml olive oil
2 tablespoons crème fraiche
2 tablespoons chopped dill
(for you lazy cooks you can buy dill and mustard sauce in some supermarkets, just add some crème fraiche and the chopped dill)
One of our customers sent us this: "I suggest customers also make a cucumber salad to complete the dish. One large cucumber, peeled and thinly sliced. Place in a container, mix with 2 teaspoons of castor sugar,1 teaspoon of salt, 2 tablespoons of white wine vinegar and a sprinkling of white pepper. Leave in the fridge for at least an hour. Squeeze out the excess liquid, place in a serving dish and mix with crème fraȋche, leave in the fridge for minimum of one hour and serve cold. Excellent starter with fresh bread.”
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