Gravlax and smoked salmon are both popular dishes made from salmon, but they differ in terms of preparation and flavor. While gravlax is a type of cured unsmoked salmon, smoked salmon is prepared by smoking the fish. Let's explore the key differences between these two delicious salmon dishes.
Gravlax
Gravlax is a Nordic dish that originated in Scandinavia and is made by curing raw salmon in a mixture of salt, sugar, and dill. The word gravlax comes from the Northern Germanic word gräva, which means to dig or to cure. In the past, fishermen would bury the salmon in the sand above the high-tide line to lightly ferment and cure it.
However, modern gravlax is prepared differently. The salmon is no longer fermented but is instead cured by being buried in a dry marinade of salt, sugar, and dill. The curing process takes between twelve hours and a few days, during which osmosis draws moisture out of the fish and into the salt and sugar, resulting in a concentrated brine.
Gravlax is typically served as an appetizer, thinly sliced, and accompanied by hovmästarsås, a mustard and dill sauce. It is commonly enjoyed on bread or with boiled potatoes.
Smoked Salmon
Smoked salmon, on the other hand, is prepared by smoking the fish. The smoking process imparts a distinct smoky flavor to the salmon, which is highly sought after by seafood lovers. Smoked salmon can be hot-smoked or cold-smoked, depending on the desired flavor and texture.
Hot-smoked salmon is cooked and smoked simultaneously, resulting in a firmer texture and a stronger smoky flavor. Cold-smoked salmon, on the other hand, is smoked at a lower temperature, allowing the fish to retain its raw texture while still acquiring a mild smoky taste.
Smoked salmon is versatile and can be enjoyed in various dishes. It is commonly used in salads, sandwiches, bagels, and sushi rolls. The smoky flavor adds depth to the overall taste of the dish.
Differences in Flavor
The main difference between gravlax and smoked salmon lies in their flavor profiles. Gravlax has a milder taste compared to smoked salmon. The curing process of gravlax enhances the natural flavors of the salmon while adding a subtle sweetness from the sugar and a hint of dill. The texture of gravlax is also softer and silkier compared to smoked salmon.
On the other hand, smoked salmon has a richer and more pronounced smoky flavor. The smoking process infuses the fish with a distinct smokiness that complements the natural flavors of the salmon. The texture of smoked salmon can vary depending on whether it is hot-smoked or cold-smoked.
In conclusion, the main difference between gravlax and smoked salmon lies in the preparation method and flavor profile. Gravlax is a type of cured unsmoked salmon that is lightly fermented in a mixture of salt, sugar, and dill. It has a milder taste and a softer texture compared to smoked salmon. Smoked salmon, on the other hand, is prepared by smoking the fish, resulting in a rich smoky flavor and a firmer texture. Both gravlax and smoked salmon are delicious options for seafood lovers and can be enjoyed in various dishes.
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