Gravlax (also knows as ‘gravadlax’ or ‘gravlaks’) is a classic Scandinavian dish which literally translated as ‘buried salmon’. Fresh fish is rubbed with a cure of equal parts salt and sugar (plus other flavourings such as dill) and left to cure for at least a day. It is usually sliced very thinly and accompanied by a dill and mustard sauce.
Subscribe to our magazine
Subscribe to delicious. magazine this month for a half price subscriptionSubscribe