Gravadlax

Gravadlax, also spelled gravlax, is a Nordic cured salmon dish traditionally prepared by curing fresh salmon fillets with a mixture of salt, sugar, and fresh dill. The name derives from the Swedish grav, meaning “to bury,” and lax, meaning “salmon,” reflecting a historical method in which the fish was buried in a salt and dill bed to preserve it for winter.

Preparation typically uses a thick fillet with the skin on. A curing mix of coarse salt, sugar, and often crushed white pepper is spread over the fish, followed by a generous layer of chopped dill. The fillets are pressed flesh to flesh, wrapped, and weighed down with a heavy plate or stones, then left in a cool place or refrigerator for 24 to 72 hours, depending on thickness. During curing, moisture is drawn out and the flavors penetrate the meat.

After curing, the gravlax is rinsed and patted dry, then sliced very thinly at an angle. It is traditionally served with a mustard-d dill sauce (hovmästarsås) and accompaniments such as rye bread, crispbread, onions, lemon, or additional dill.

Variations exist, including different herb additions, citrus, or spirits, and adjustments to curing time. Gravadlax became a staple of Nordic cuisine and is commonly served at holidays and festive meals. It is not cooked; the curing preserves the fish. Gravadlax should be kept refrigerated and consumed within a few days of preparation.