What’s Cooking - Gravlax on a Crispy Baguette
Monday, April 27th, 2009History of Gravlax
Gravlax (pronounced “grov-lox”) is from the Swedish name for this dish. Norwegians call it gravlaks and the Danish refer to it as Gravad Laks. It means “buried salmon” and the name refers to the traditional method of preparation for this food: fresh salmon was heavy salted and buried in dry sand to ferment and cure.
This recipe was presented by Chef Vincent A. Razzano, CEC, as part of the Fall Harvest Chef Series. Click on link for recipe. gravlax-on-a-crispy-baguette