Gravlaxsosa (The Real Deal)

16
Servings
10m
Prep Time
0m
Cook Time
10m
Ready In


"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!"

Original recipe yields 16 servings
OK

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 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 & Variations


  • Immersion blender, if available

Related

JostLori

Delicious, Twissis! I whipped this up on the spur of the moment because I had everything on hand, but didn't let the sauce meld overnight a suggested. And it was still wonderful! Can't wait to try it in the next few days over some poached or grilled salmon! Made for Best of 2017 on FF&F.

review by:
(20 Feb 2018)

Mia in Germany

Wo loved this! When I saw the recipe, I knew I had to make it!!! This will be a keeper. Thanks for sharing! made for CQ 2017 Scandinavia for the Happy Campers

review by:
(9 Sep 2017)

K9 Owned

Great swwet/tangy sauce! I made it but didn't have any of the items in the house yu had suggested so I put some over plain boiled potatoes and they were delicious. Today i will pick up smoked slamon and make the sandwich you suggested. Thanks for this gem! Made for CQ4

review by:
(7 Sep 2017)

Bergy (RIP" Forever in our Kitchen)

This sure is the real deal!. I love Lox and we have it quite regularly with scrambled eggs bagels etc but this adds a new dimension to it. It's like adding icing on a cake! We loved it, it just gave a finishing touch. I will love this sauce on regular poached salmon or on tilapia - with prawns whatever. It is a multi purpose sauce that will be used often.

(8 Feb 2015)