Gravlaxsosa (The Real Deal)
Recipe: #17115
February 02, 2015
Categories: Sauce, Savory Sauces, Scandinavian, Copycat or Clone Recipes, Brunch New Years, No Eggs, Oil, Herbs, more
"This recipe is a personal treasure! The literal translation of the word GRAVLAXSOSA is "smoked (or pickled) salmon sauce". While that is its primary use, its versatility widens its horizons. When I first came to Iceland & tasted this sauce that is used widely across Scandanavia, I was in love for a lifetime. I'd always bought it in commercially prepared jars until I got this recipe. My bet is that you will love it too (Time does not include overnight refrigeration). Enjoy!"
Ingredients
Nutritional
- Serving Size: 1 (24.1 g)
- Calories 130.9
- Total Fat - 12.8 g
- Saturated Fat - 1.9 g
- Cholesterol - 0.5 mg
- Sodium - 45.7 mg
- Total Carbohydrate - 4.5 g
- Dietary Fiber - 0.3 g
- Sugars - 3.8 g
- Protein - 0.4 g
- Calcium - 11.8 mg
- Iron - 0.2 mg
- Vitamin C - 1.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a 3 cup or larger bowl, whisk the 1st 8 ingredients to combine.
Step 2
Gradually add olive oil in a stream & whisk to combine well. Add salt & pepper to taste & refrigerate for 24 hours to allow flavors to blend. ... I prefer to use a wide-mouth jar w/screw-on lid plus my immersion blender to make & store this in a single step.
Step 3
Serving simply is the favored presentation - As a bruschetta-type appy where 1/2-in slices of baguette bread or thin-sliced rye bread are buttered (or spread w/cream cheese), topped w/very thinly sliced smoked salmon & then this sauce is spread over the salmon slices. A sprinkle of dry dill or a few tiny capers can be used as an optional garnish.
Step 4
HINT: For never-fail perfect slices of smoked salmon, freeze the salmon to a near frozen state & use your sharpest knife to shave slices as desired.
Tips
- Immersion blender, if available