Norwegian salmon & Gravlax

Norwegian salmon is renowned for its unique taste and quality all over the world. The ice-cold waters of the extensive Norwegian coastline create a unique habitat in which the fish grow slower than in other parts of the world but at the same time form a firmer structure that elevates their flavor.

Smoked salmon is without a question the major contribution of traditional Norse cuisine in the international cookbook and is usually steamed & served with boiled or steamed veggies like broccoli and potatoes. A variation that is typically Nordic & maybe not very well known outside Scandinavian countries is Gravlax.

Literally meaning “to bury fish” the name comes from the way the salmon was processed by fishermen in the Middle Ages, who salted the salmon and lightly fermented it by burying it in the sand. Today fermentation is no longer used in the production process. Instead, the salmon is “buried” in a dry marinade of salt, sugar, and dill, and cured for a few days before being served on a slice of rye bread, garnished with pepper, lemon & dill.