The word gravlax comes from the Scandinavian word grav, which means “to bury”, and lax, which is “salmon”. Pre-refrigerators, Nordic fishermen would first salt and then bury the fish in sand above the high-tide mark, where it would dry out and ferment slightly. This rustic approach has fallen out of fashion, but by all means go and bury your fish at the beach – I would be hugely impressed. This is damn delicious with some horseradish cream on a bit of toasted sourdough or rye. It’s also pretty good with scrambled eggs and chopped chives. Use it as you would smoked salmon.
from Olivia W’s Blog Rss http://www.stuff.co.nz/life-style/food-wine/recipes/90765720/Recipe-Beetroot-and-dill-gravlax-by-Sam-Mannering
from
https://oliviawhinham79.tumblr.com/post/158771805666
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