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Gravlax is a Nordic dish consisting of raw salmon, cured in salt, sugar, and dill. Gravlax is usually served as an appetiser, sliced thinly and accompanied by ''hovmästarsås'' (literally steward sauce, also known as ''gravlaxsås''), a dill and mustard sauce, either on bread of some kind, or with boiled potatoes. ==History== During the Middle Ages, gravlax was made by fishermen, who salted the salmon and lightly fermented it by burying it in the sand above the high-tide line. The word ''gravlax'' comes from the Scandinavian word ''gräva'' ("to dig"; modern sense "to cure (fish)") which goes back to the Proto-Germanic '' *grabą, *grabō'' ("hole in the ground; ditch, trench; grave") and the Indo-European root '' *ghrebh-'' "to dig, to scratch, to scrape",〔''Svenska Akademiens ordbok'', "(grav )", column G851; "[http://g3.spraakdata.gu.se/saob/show.phtml?filenr=1/88/54.html grava column G868; and [http://dictionary.reference.com/browse/grave]〕 and ''lax/laks'', "salmon". Today fermentation is no longer used in the production process. Instead the salmon is "buried" in a dry marinade of salt, sugar, and dill, and cured for a few days. As the salmon cures, by the action of osmosis, the moisture turns the dry cure into a highly concentrated brine, which can be used in Scandinavian cooking as part of a sauce. This same method of curing can be employed for any fatty fish, but salmon is the most commonly used. Gravlax can be cured with salt, dill,〔(【引用サイトリンク】title=Gravlax Cured With Dill )〕 beetroot,〔(【引用サイトリンク】title=Gravlax Cured With Dill )〕 and is often eaten on rye bread.〔(【引用サイトリンク】title=Gravlax Cured With Dill on Rye Bread )〕〔(【引用サイトリンク】title=Gravlax Cured With Beetroot on Rye Bread )〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「gravlax」の詳細全文を読む スポンサード リンク
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