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,
Gravlax is a raw-cured product and is not heated. It should be kept cold and consumed within