You’ll have eaten this classic Scandinavian salmon dish – also known as gravid lax – at just about every wedding you’ve ever been to. The freshest fish is rubbed with a cure of equal parts salt and sugar (plus other flavourings like dill) and left for at least a day, giving you plenty of time to knock up the mustard and dill dressing. The name translates as ‘buried salmon’…but don’t tell the bride.