Gravlax is a Nordic way of preserving salmon by burying it in salt, sugar and dill, which draws out moisture and firms the flesh without any cooking. Thinly sliced, it is silky, sweet-salty and herby, and is traditionally served with a sweet mustard and dill sauce.
Gravlax is a Nordic way of preserving salmon by burying it in salt, sugar and dill, which draws out moisture and firms the flesh without any cooking. Thinly sliced, it is silky, sweet-salty and herby, and is traditionally served with a sweet mustard and dill sauce.
Gravlax is a Nordic way of preserving salmon by burying it in salt, sugar and dill, which draws out moisture and firms the flesh without any cooking. Thinly sliced, it is silky, sweet-salty and herby, and is traditionally served with a sweet mustard and dill sauce.
Gravlax is a Nordic way of preserving salmon by burying it in salt, sugar and dill, which draws out moisture and firms the flesh without any cooking. Thinly sliced, it is silky, sweet-salty and herby, and is traditionally served with a sweet mustard and dill sauce.
Gravlax is a Nordic way of preserving salmon by burying it in salt, sugar and dill, which draws out moisture and firms the flesh without any cooking. Thinly sliced, it is silky, sweet-salty and herby, and is traditionally served with a sweet mustard and dill sauce.
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