Gravrätten

Gravrätten is a Swedish culinary term referring to a dish prepared using the gravlax curing method. Gravlax itself is a Nordic dish of raw salmon, cured by a mixture of salt, sugar, and dill. Gravrätten, therefore, signifies any dish that incorporates this cured salmon. This can range from the simple presentation of gravlax on a plate with accompanying sauces, to more elaborate preparations where the gravlax is a key ingredient.

Common accompaniments to gravrätten include dill-mustard sauce (hovmästarsås), boiled new potatoes, and sometimes a side salad or rye bread. The preparation of gravlax typically involves marinating the salmon for several days, allowing the salt and sugar to cure the fish and the dill to impart its distinctive flavor. The resulting texture is firm yet tender, with a sweet and salty taste.

While salmon is the most traditional fish used for gravlax and thus gravrätten, variations exist. Some recipes might use other types of fish, though the term gravrätten is most strongly associated with salmon. The dish is often served as an appetizer, a light lunch, or as part of a smörgåsbord. Its popularity stems from its fresh flavor and relatively simple preparation, making it a staple in Swedish cuisine.