Gravlax is a dish that is made by covering fish, preferably lean salmon, with a mixture of salt, dill, lemon zest, a little bit of pepper, and sugar. Letting it sit for a week on a sealed container while changing the towel that it rests on everyday.
Do not be surprised by name of gravlax, at first I thought that gravlax was something that is hard to eat because I associated it with gravel because of how it is pronounced and it stuck to my head even though I know that I’m judging it too soon.
Two weeks ago, we tried to make gravlax and it was relatively easy to make. We waited for a week for it to finish drawing the moisture out and cut it into portions so that we could use it as a garnish for a pasta. I can still remember the faint saltiness and creaminess that the gravlax pasta offered and I want to show you by giving you this recipe:
- 200 g dried pasta of your choice
- 160 g very thinly sliced gravlax
- 100 g cream cheese
- 300 g sour cream
- 125 ml white wine
- Any kind of hot sauce to taste
- Salt and pepper to taste
- Fresh parsley, minced
- Add the pasta to a large pan of boiling water, return to the boil and cook for 7 minutes.
- Meanwhile add the cream cheese, sour cream, white wine and hot sauce to another pan and gently heat, don’t boil it.
- After 4 minutes, add half of the gravlax to the sauce, season to taste and mix well.
- When the pasta is cooked, drain well and add to the sauce.
- Mix well and serve immediately sprinkled with chopped parsley and the remaining gravlax.