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Что (кто) такое gravlax - определение

NORDIC DISH CONSISTING OF RAW SALMON, CURED IN SALT, SUGAR, AND DILL

Gravad lax; Gravlox; Gravad lox; Gravad laks; Gravlaks; Gravadlax; Graavilohi; Gravlaxs; Gravilax; Raw spiced salmon; Grav lax; Gravalax; Graved salmon

gravlax

['gravlaks]

(also gravadlax)

¦ noun a Scandinavian dish of dry-cured salmon marinated in herbs.

Origin

Swed., from grav 'trench' + lax 'salmon' (from the former practice of burying the salmon in salt in a hole in the ground).

Gravlax

Gravlax () or graved salmon is a Nordic dish consisting of salmon that is cured using a mix of salt and sugar, and either dill or sprucetwigs placed on top,Stora kokboken, Wezäta förlag, Göteborg 1963, p229;Bonniers kokbok, Albert Bonniers förlag, p267 and may occasionally be cold-smoked afterwards. Gravlax is usually served as an appetizer, sliced thinly and accompanied by hovmästarsås (literally "maitre d'hôtel sauce", also known in Sweden as gravlaxsås, in Norway as sennepssaus, literally “mustard sauce”, in Denmark as rævesovs, literally "fox sauce", and in Iceland as graflaxsósa), a dill and mustard sauce, either on bread or with boiled potatoes.

https://en.wikipedia.org/wiki/Gravlax

gravadlax

['grav?d?laks]

¦ noun variant spelling of gravlax.

Википедия

Gravlax

Gravlax (Swedish: [ˈgrɑ̂ːvlakːs]) or graved salmon is a Nordic dish consisting of salmon that is cured using a mix of salt and sugar, and either dill or sprucetwigs placed on top, and may occasionally be cold-smoked afterwards. Gravlax is usually served as an appetizer, sliced thinly and accompanied by hovmästarsås (literally 'maitre d'hôtel sauce', also known in Sweden as gravlaxsås, in Norway as sennepssaus, literally 'mustard sauce', in Denmark as rævesovs, literally 'fox sauce', in Iceland as graflaxsósa, and in Finland as hovimestarinkastike, literally 'butler sauce'), dill and mustard sauce, either on bread or with boiled potatoes.

https://en.wikipedia.org/wiki/Gravlax

Примеры употребления для gravlax

1. Spread the cheese on to two of the slices of bread and top with the gravlax or smoked salmon.

2. Great gravlax sandwich Soft cheese and boiled eggs make perfect companions to cured and smoked fish, cutting through the salty flavour and oily texture perfectly.

3. Serves 2. 2 large eggs, at room temperature cucumber juice of lemon or 1 tablespoon wine vinegar 1–2 tablespoons fresh dill leaves or shredded fresh basil leaves 100g/3oz soft cheese 2 or 4 slices of bread 125g/4oz pack gravlax or smoked salmon a small knob of butter, at room temperature (optional) freshly ground black pepper Bring a small pan of water to the boil, add the eggs and boil for eight minutes, then drain them and cool under water.