Recipe Catalog

Gravlax with salmon and beetroot is an elegant dish of Northern European cuisine with roots in Scandinavia. Traditionally made by sailors burying fish in sand for fermentation, this method has evolved into an art of marinating. The delicate salmon fillet infused with flavors of salt, sugar, dill, and schnapps takes on a vibrant hue from the beetroot. The taste is a subtle balance of sweetness, spiciness, and freshness highlighted by a hint of horseradish's sharpness. Gravlax is perfect for appetizers served on rye bread or with a creamy sauce. This dish not only pleases the eye with its rich raspberry color but also reveals the depth of Northern culinary traditions.

Gravlax is a traditional Norwegian dish that dates back to ancient fish preservation methods. In this recipe, the classic preparation is enhanced with beetroot, giving the dish a rich color and slight sweetness. Salmon, carefully deboned, absorbs the aromas of white pepper, dill, and alcohol, creating a perfect balance of flavors. Salt and sugar not only highlight the fish's natural tenderness but also aid in its curing. Roasted or fresh beetroot adds earthy flavor notes while cognac provides a hint of spiciness. After several days of aging in the refrigerator, gravlax becomes tender and aromatic, perfectly pairing with rye bread, crème fraîche or a light salad. This elegant and easy-to-make dish will delight both gourmets and lovers of northern culinary traditions.

A Scandinavian treasure that turns fish into the best of appetizers. You will also need sea salt (it is more delicate and interesting - not the option to replace it with regular salt), dill and vodka!

Gravlax is a classic dish of Norwegian cuisine dating back to the Viking era. Back then, fish was salted and buried for fermentation. Today, salmon is marinated in a mixture of salt, sugar, alcohol, and aromatic spices for a unique flavor. Gravlax has a refined sweet-salty taste with subtle anise notes, while dill adds freshness. It's perfect as an appetizer with rye bread, mustard sauce, or simply lemon slices. Its ease of preparation makes it a favorite among home gourmets: just a couple of days in brine and you have an exquisite treat. It's not just a dish but part of Norway's culinary heritage embodying natural harmony and love for quality ingredients.

A dish based on an appetizer from the repertoire of Afisha-Food columnist Elena Chekalova. Lena serves salted duck with fennel, and we decided to try it with a beetroot tops salad.

Gravlax salmon is an exquisite dish of European cuisine originating from Scandinavia. Its name translates to 'buried salmon,' referring to ancient fish salting methods. This culinary masterpiece combines the tenderness of fresh salmon with the aroma of dill and spicy seasonings. The taste is refined, with a hint of sweetness and savory saltiness. The thinnest slices of gravlax pair perfectly with rye bread, mustard-based sauces, or fresh vegetables. Due to its simple preparation, this delicacy can be made at home to enjoy an authentic flavor. The key is to give the fish time to properly mature under pressure, revealing its rich taste and texture. Gravlax is not just an appetizer but a symbol of northern gastronomy that pairs excellently with white wine or light alcoholic beverages.

Gravlax, gravlax, is a shortened version of gravad lax ("buried salmon"): this is the name of an old Swedish method of preserving fish in the ground. Gravlax is served with mustard sauce and - usually - with potato salad, which goes well with the salty-sweet red fish. The salad is also good on its own - Swedes often make it for picnics.

The Scandinavian mood of this recipe is given by the pancake filling - spinach, parmesan and salted salmon. Recipe from Maxim Fomenkov, chef of the restaurant "Uzory".

And this is just one version of the great northern European dish with the fabulous name "gravlax" or "graavilohi". Scandinavian classic, not much different from our folk methods of pickling. Gravlax is ready the next day.