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Gravlax - cured salmon

Gravlax is a traditional Scandinavian dish of fresh salmon cured in salt, sugar, and dill. The name comes from Swedish grava lax, buried salmon. It is prepared by curing in the refrigerator for 24 to 72 hours. Served thinly sliced with mustard sauce and capers.

Gravlax - cured salmon
  • The name gravlax comes from Swedish grava lax, buried salmon.
  • It is prepared by curing in salt, sugar, and dill for 24-72 hours.
  • Traditionally served with sweet mustard sauce (hovmästarsås).
  • It differs from smoked salmon by its more delicate texture and herbal flavor.
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