Gravad Lax and Cured Fish

Gravlax

Specialised

Salmon buried — gravad, literally "graved" — in salt, sugar and dill and left to cure, served with hovmästarsås, the sweet mustard-dill sauce. The name records a medieval method of burying lightly salted fish in the sand to ferment; the modern dish is a refrigerated dry cure and is not the same process. Both are recorded.