Gravlax

Gravlax is a Scandinavian dish that many love, yet people tend to have reservations about making it at home due to it involving raw fish. The most common issues when making Gravlax relate to the selection of the fish, the use of right amount of salt and sugar, and the curing process duration. Many times, people don't use fresh enough fish which significantly affects the quality of the Gravlax. Others make mistakes in curing, and either overcure making the texture too stiff or undercure leaving it too raw. Using the right amount of salt and sugar is also crucial for achieving the perfect balance of flavors. To make the most out of your Gravlax, start with the freshest quality of salmon you can find. The use of right mix of salt, sugar, and herbs such as dill, can create a depth of flavor in Gravlax. Make sure you are patient and allow it to cure appropriately for about 48 hours for the flavor to fully develop. After you've successfully made Gravlax, you can enjoy it on crackers, sushi, bagels, salads and so much more. A lesser known tip about Gravlax is that you can play around with the flavor profile by swapping out the dill for other fresh herbs such as fennel or adding a touch of liquor like gin or vodka to the curing mix for a twist.