Gravlax

I recently had some gravlax for o'hordervs which reminded me of the gravlax that my mom used to make. If you come across a beautiful salmon I highly recommend that you cure it and make into gravlax! Gravlax is basically a boned salmon cured in salt, pepper/horseradish, sugar and dill mixture. It's usually served as an o'hordervs and it really epitomizes easy entertaining. This curing process must be done in advance, so it is perfect for a dinner party.

The word gravlax can be traced way back into Scandinavian history to 1348. Where there was a man from Norway by the last-name of Gravlax. Gravlax means buried fish. According to the old custom of giving people surnames in Scandinavia, he was probably a professional producer of buried salmon. They would put it into salt and sugar, then cure it that way, for the long winter months when all the waters are frozen solid and no fish were to be had.

I'll post the recipe for gravlax next time :)