Where does Gravlaks come from ?
Gravlaks has its roots in Denmark, and reveals an exciting and interesting flavour that will tease your senses. The gravlaks curing process is an ancient Scandinavian tradition from the heart of the Valhalla domain during the viking era. The word “Gravlaks” comes from the Danish “gravad laks” meaning “buried salmon”. Traditionally, salmon was caught, washed, rolled in cloth with salt and sugar and then cured by burying the salmon in a hole between layers of sand and stone above the high tide line for a few days, producing an extraordinary concentration of flavours and colour.
We carefully select salmon from Scotland as we prefer to use the best part of the best salmon.
How the buried salmon process came about …
The gravlaks process responds to the need to give the fish a second life… by curing it.
The recipe has since been since improved by Danish chefs using their own special blend of seasoning.
Smoked salmon brings two flavours, salmon and smoke, whereas gravlaks offers an enhanced, delicate flavour that is longer “en bouche”.
Ô Gravlaks can be seasoned to taste. Serve on bread or blinis with a touch of horseradish cream. No lemon is needed as it would upset the balance.