Matured Salmon – What Is It and How Is It Different from Smoked Salmon?
Salmon is one of the signature ingredients of Nordic cuisine, and the preparation method can significantly change its flavour, texture and the way it is served.
In addition to cold-smoked and hot-smoked salmon, there is also cured salmon (gravad lax) – a Nordic speciality prepared without smoking, by curing the fish with salt, sugar and, traditionally, dill.
What is cured salmon?
Cured salmon (gravad lax) is made by covering the fillet with a mixture of salt and sugar, usually with dill and, depending on the recipe, other aromatic ingredients.
During the curing process, the texture of the fish gradually changes, while the flavours develop more deeply.
The result is salmon with a delicate texture and balanced flavour, without the smoky character typical of smoked products.
Where does the name “gravad lax” come from?
In Swedish, lax means salmon, while gravad is a term linked to traditional Scandinavian methods of preserving fish.
The methods used today differ from the historical ones, but the name has been preserved and is still used for this Nordic speciality.
Cured salmon or smoked salmon?
The main difference is the preparation method.
Cured salmon (gravad lax) is not smoked. Its flavour and texture develop through the curing process.
Cold-smoked salmon (kallrökt lax) develops its character through smoking at a low temperature, without actually cooking the fish.
Hot-smoked salmon (varmrökt lax) is exposed to higher temperatures, and the fish cooks during the smoking process.
Although cured salmon and cold-smoked salmon may look similar when sliced thinly, their flavour and texture are different.
For a comparison of the two smoking methods, you can also read the article “Cold-Smoked or Hot-Smoked – What Is the Difference?”
How is cured salmon served?
Cured salmon is usually served cold, thinly sliced.
It can be used in appetisers, open sandwiches, platters and salads, or served with bread, potatoes and a variety of sauces.
As a relatively simple product, the quality of the salmon, the balance of the ingredients and the curing time all play an important role in the final result.
Another expression of Nordic tradition
Cured salmon is a good example of how Nordic cuisine uses simple techniques to bring out the best in the raw ingredient.
Over time, Nordic Prime aims to expand its portfolio with other Nordic specialities, including products made using traditional curing and preservation methods, selected according to the same criteria of origin, quality and traceability.
