Gravad

Gravad lax, commonly referred to as gravad, is a Nordic cured salmon dish associated with Swedish cuisine. The salmon fillet is cured rather than cooked, using a mixture of salt, sugar, and fresh dill, often with optional ingredients such as white pepper, crushed juniper, or a splash of aquavit or vodka for aroma.

Preparation involves layering the salmon with the curing mixture and letting it rest in a cool place, usually under a weight. A typical dry cure uses roughly equal parts salt and sugar by weight, combined with dill. The salt draws out moisture and preserves the fish while the dill provides distinctive aroma. The curing process lasts from about 24 to 72 hours, with occasional turning to ensure even exposure. After curing, the fish is rinsed, patted dry, and thinly sliced against the grain.

Gravad lax is traditionally served chilled and sliced very thin, often with a mustard-dill sauce known as hovmästarsås, lemon wedges, and accompaniments such as bread, flatbread, or boiled potatoes. It is a common feature on Scandinavian smörgåsbord and festive meals, and many households have a preferred family recipe that varies in cure time and spice mix.

Historically, the term gravad derives from the Swedish word grav ("grave" or "buried"), reflecting the old practice of burying the fish in a salt-sugar bed under a weight during curing. While gravad lax is most closely associated with Sweden, similar curing methods and dishes appear throughout the Nordic region, with regional variations in curing agents and serving accompaniments.