Smoked Salmon vs Gravlax
Why Salmon:
Salmon is a popular and versatile fish prized for its rich flavor, firm texture, and nutritional value. The flesh of salmon is known for its vibrant pink to orange hue, depending on the species and diet of the fish. There are several varieties of salmon, including Atlantic, Pacific, and wild-caught Alaskan, each with its own distinct characteristics.
In terms of taste, salmon boasts a robust, savory flavor that is often described as mildly sweet. The high fat content, particularly omega-3 fatty acids, contributes to the fish's richness and a buttery texture. Salmon can be prepared in various ways, including grilling, baking, broiling, poaching, or even raw in sushi and sashimi.
The texture of salmon is firm yet tender, making it suitable for a wide range of culinary applications. Its versatility allows for it to be used in salads, sandwiches, pasta dishes, or as the centerpiece of a main course. Additionally, salmon's adaptability to different cooking methods makes it an excellent choice for both quick weeknight meals and more elaborate culinary preparations.
Smoked Salmon:
Smoked salmon is a delectable cured fish dish with a distinctive preparation method. The process involves smoking raw salmon over wood chips, infusing it with a robust smoky flavour. Typically, the fish is brined first and then subjected to either cold or hot smoking, depending on the desired texture.
The end result is a flavourful delicacy with a slightly salty and sometimes sweet undertone. Small-batch production often yields higher quality, allowing for meticulous attention to detail and the use of premium ingredients.
Smoked salmon's versatility makes it suitable for various culinary applications, such as topping bagels with cream cheese, incorporating it into salads, or enjoying it on its own. Additionally, it is a popular choice for canapés. Or it can be transformed into the favourite snack, candied salmon.
Gravlax:
In contrast, gravlax is a Nordic dish celebrated for its unique preparation method. This delicacy involves curing raw salmon with a mixture of salt, sugar, and dill. Unlike smoked salmon, gravlax is not exposed to smoke during its preparation.
Instead, it undergoes a curing process in the refrigerator for a few days. The resulting flavour is milder, with a delicate sweetness and herbal, citrusy notes from the dill.
Common flavours include dill and tarragon with a subtle anise-like hint of tarragon complementing the delicate sweetness of the cured salmon.
On the other hand, beetroot-cured gravlax provides a visually stunning and subtly earthy variation, as the beets impart a vibrant colour and a nuanced, slightly sweet undertone to the salmon during the curing process.
Gravlax is traditionally served thinly sliced and is often accompanied by mustard-dill sauce, bread, or crackers. It shines as an appetizer or can be used to create delightful sandwiches.
How to serve:
Both smoked salmon and gravlax are best enjoyed when served chilled and thinly sliced. Enhance the experience with accompaniments such as capers, red onions, lemon wedges, and fresh dill.
Presenting them on a platter with an assortment of bread, crackers, or bagels allows guests to create their own combinations.
Ultimately, the choice between smoked salmon and gravlax hinges on personal preference, with smoked salmon offering bold, smoky flavours and gravlax providing a more subtle and nuanced taste influenced by the curing process.
Canapé made with herbed cream cheese and gravlax on a cracker.
Fresh caught wild Pacific salmon
Smoked Salmon on the BBQ
