Gravlaxsosa (The Real Deal)

"*This recipe is a personal treasure* ! The literal translation of the Icelandic word *Gravlaxsosa* is "smoked (or pickled) salmon sauce", but its versatility widens its use horizons. When I 1st came to Iceland & tasted this, I was in love for a lifetime. I've always bought it in commercially prepared jars, but only just recently acquired the recipe for it. I promise you will adore this easy-fix taste sensation! (Time does not include overnight refrigeration)"
 
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photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm
photo by lazyme photo by lazyme
Ready In:
10mins
Ingredients:
10
Yields:
16 1 tbsp servings
Serves:
16
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ingredients

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directions

  • In a 3 cup or larger bowl, whisk the 1st 8 ingredients to combine.
  • Gradually add olive oil in a stream & whisk to combine well. Add salt & pepper to taste & refrigerate for 24 hrs to allow flavors to blend.
  • NOTE: I use a wide-mouth jar w/screw-on lid + my immersion blender to make & store this in a single step.
  • TO SERVE: Simplicity is the most-favored presentation - as a bruschetta-type appy where 1/2-in slices of baguette bread are spread w/cream cheese, topped w/very thinly sliced smoked salmon & then this sauce is spread over the salmon slices. A few tiny capers can be centered as an opt garnish.
  • HINT: For never fail perfect slicing of smoked salmon, freeze the salmon to a near frozen state & use your sharpest knife to shave slices of desired thickness.

Questions & Replies

  1. Most generic mustard is likely to be a sweet variety of prepared mustard as opposed to Dijon for example. However, even a mustard you feel is too spicy-tasting to be considered sweet can be made into a sweeter mustard by adding a bit of honey. If the amt of honey added is sml, it will not hurt this recipe. -- Hope this info answers your question & thx for your interest in this recipe. :-)
     
  2. What exactly is a sweet variety of prepared mustard? Will plain yellow do, or does it require a Bavarian type of mustard? Will honey mustard work?
     
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Reviews

  1. This is a great sauce and is truly authentic. I have the exact recipe in Icelandic so thank you for the English translation. My fiance says the sweet mustard when translated is most likely similar to yellow mustard and that's what we use. There isn't an exact replacement in the US for this ingredient. He's Icelandic and extremely fussy about sticking to a recipe! With the brown sugar and honey it's definitely a good balance of sweet and tangy. Anyway, try to make the Icelandic graflax to go with it! It's amazing and so easy. The worst part is waiting 3-4 days for the cure!
     
  2. Yummy, what a great sauce. Loved it with salmon and cream cheese and will be looking for other ways to use it. Thanks! Made for ZWT 2013.
     
  3. Delicious and utterly addictive! I absolutely love smoked salmon and this sweet sauce was different from anything I've ever paired it with before. I will be enjoying this one again and again! Thanks for a wonderful recipe. Made for ZWT 6 :)
     
  4. You were right, absolutely a wonderful tasting sauce, that I didn't even want to put it on, just eat it straight!! :) (with a spoon). I made this yesterday, and I am surprised there is any left for my smoked salmon. There is just absolutely nothing I would change and didn't. Thanks for such a traditional taste of Iceland! Made for ZWT6.
     
  5. What a find this recipe is, twissis. There aren't enough stars available to rate this one! I made it the day before as suggested by the reviewers. I used it on smoked salmon brushetta-style. It doesn't get any better than this! I'm sure this sauce would be great on anything that a mustard/dill type sauce would be compatible with. Thank you for submitting this one.
     
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RECIPE SUBMITTED BY

I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)
 
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