Gravlax

Gravlax is a Nordic prepared salmon dish in which fresh salmon fillets are cured with salt, sugar, and dill. The traditional method preserves the fish through curing rather than cooking, producing a silky texture and a salty-sweet flavor. The name derives from older Nordic terms; in Danish and Norwegian, grav is associated with digging or burying, reflecting the historical practice of burying salted fish in the ground or sand for preservation. In modern kitchens, gravlax is typically cured in a refrigerated container with a dill-heavy salt mixture rather than buried.

Preparation involves filleting a fresh center-cut salmon, keeping the skin on, and applying a mixture of salt, sugar, and chopped fresh dill (with optional white pepper or citrus zest) over the fish. The fillets are stacked with the skin sides out, weighted, and refrigerated for 24 to 72 hours, turning once or twice to ensure even curing. After curing, the mixture is rinsed or wiped away, the salmon patted dry, and thin slices cut across the grain. Traditional accompaniments include a mustard-dill sauce and rye bread or crispbread.

Gravlax is a raw-cured product and is not heated. It should be kept cold and consumed within several days of curing. Variants exist in flavorings, including aquavit or other herbs, and regional naming differs, with gravlax being common in Norwegian and English usage and gravad lax commonly used in Swedish contexts. It is widely served as a cold dish at festive occasions and gatherings, often presented with the mustard-dill sauce and bread.