Gravlax (Salt-Cured Salmon)

Original

The term "gravlax" (literally "grave salmon" — salmon buried in salt) is attested in medieval Scandinavian sources. However, there is no single dated manuscript recipe with instructions. The evidence is linguistic and traditional.

Serra & Tunberg, An Early Meal (2013) and Riddervold & Ropeid, Food Conservation (Prospect Books, 1988) discuss the method in a scholarly context.

Documentation note: This is attested through tradition and linguistic evidence rather than a specific manuscript recipe. Strong for an SCA hospitality context but worth noting the documentation style in the booklet.

My Redaction

Salt-cured salmon is a living technique. The period method:

• Fresh salmon fillets, skin on
• Heavily salt (and optionally add dill, which is attested in Scandinavian food preservation)
• Weight down and cure for 24–72 hours in a cool place
• Slice thin, serve on flatbread

For hospitality service: Make 2–3 days ahead. Slice very thin. Pairs beautifully with Birka Flatbread as a Scandinavian documentation pairing. Needs cooler.