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Jun 8, 2008 06:58 PM

What to serve with gravlax for dinner?

My boyfriend and I scored a lovely piece of Alaskan salmon and plan to make it into gravlax for a small dinner party this week. But we need some guidance, lacking any swedish background, in what to serve with it....This is as a main course, not an appetizer.

I saw some suggestions of a cucumber salad, dark bread, a mustard dill sauce and deviled eggs. But seemed like not enough? Maybe a warm red potato salad? Other suggestions?

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    1. In Sweden, it's usually served as an appetizer. In fact, I don't recall ever seeing it as a main.

      Potato salad would be fine. Or you could make another staple of the Swedish smörgåsbord, Janssons Frestelse (Jansson's temptation), a casserole of potatoes, onions, anchovies and cream.

      1 Reply
      1. re: carswell

        I think cheese boy's and carswell's suggestions are good. I'd also consider some kind of vinegar-dressed red cabbage salad/slaw, and if you go with the beet salad on cheese boy's link, I'd definitely sub roasted fresh beets for the canned. I think you want acidic/pickled type vegetable sides to serve as foils for the richness of the salmon and dairy items typical of a Scandinavian spread. Small Swedish meatballs would also be good, and these could be held in a slow cooker or pot with a sterno, and don't forget the lingonberries. For desert, there's a simple roux-based Norwegian pudding called rommegrot that is very good. It's traditionally served at Christmas sprinkled with cinnamon and sugar, but I think it would be easy to put a summer twist on it by serving it layered parfait-style with fresh berries and mint.

      2. When we could dig/obtain really new potatoes, them (boiled), gravlax, and butter for the spuds made a fine, fine meal.

        2 Replies
        1. re: Joebob

          I agree, Joebob, but don't forget the fresh dill on the potatoes!

        2. As a demi-Finn, I've never encountered this as a main. That said, I'd say boiled new potatoes dressed with salt, pepper, butter, but especially dill, as passadumkeg notes. (I always think of dill as Finnish parsley.)

          I like Jansson's Temptation, but I think that it might be a bit heavy now that the weather is turning quite warm. I'd prefer something lighter, like marinated cucumber, beets, or mushrooms (more a Karelian thing, I think), or shredded carrots marinated in orange juice, or radishes (parboil, cool, thinly slice, marinade in a vinaigrette). Actually, if you put a bit of each on the plate, it would be quite colourful.

          To drink: lager (Finnish or Swedish, if you can get it... Danish, in a pinch, I suppose), or a simple dry German wine.

          2 Replies
          1. re: hungry_pangolin

            Cuke and onion sour cream salad, rapu or crayfish and dependant on the group icy Akkovit or vodka. Peasant bread. Muustaleippa or black bread.

            1. Not at all Swedish:

              Thinly sliced for nigiri.

              As a layer in oshizushi; "pressed" sushi. You don't need a special box - you can do the same thing in a plastic lined bread or casserole pan. Easy to do.

              In a roll, commonly with cream cheese. Chives and/or avocado are great in them as well. Do an inside-out roll and roll around toasted sesame seeds.

              Sandwiches on pumpernickel or seeded rye bread, with cream cheese and fresh dill.

              Fancy: Rossetes of thinly sliced smoked salmon with a tiny dollop of caviar in the middle of each one, with a thin yogurt, creme fraiche, or sour cream based sauce with fresh dill in it, with pumpernickel, rye, or sourdough bread.

              There's more, but I have to go...

              1 Reply
              1. re: Richard 16

                Thanks all for the good suggestions!