Photo: Pål Allan / www.imagebank.sweden.se
Gravad lax or dill-cured salmon should preferably be served with a mustard sauce, which is French in origin. This marinated salmon dish, along with marinated herring, used to awaken suspicion among tourists. Eat raw fish? Can that be good for you? Nowadays dill-cured salmon is a popular delicacy in the English-speaking world too, and English has simply adopted the short version of its name, gravlax, along with the dill-fragrant, sugar- and salt-marinated fish itself.
Dill-cured salmon is always featured in the Swedish smörgåsbord, but to experience its fine flavor to the full, enjoy a few thin slices of gravlax unaccompanied by other dishes. It is perfect as an appetizer (starter) as well.
Next page - Stekt strömming
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Innkeeper Emeritus Carl Jan Granqvist selected the dishes. Journalist and author Lena Katarina Swanberg wrote the texts.
The authors alone are responsible for the opinions expressed on this web page.
Translation: Victor Kayfetz
© Photos: Pål Allan /www.imagebank.sweden.se
Copyright 2005: This text is published by the Swedish Institute on www.sweden.se. It may not be reused without prior consent. To obtain permission to use the text, please contact: webmaster@sweden.se. Photos or illustrations may not be used in other contexts. For more information on the copyright and permission.