Gravadlax — also spelled gravlax — is the Scandinavian delicacy of salmon cured in a mixture of salt, sugar, crushed pepper, and abundant fresh dill. Fillets are buried in the cure for one to three days, weighted to press out moisture, then sliced thin on the diagonal and served as an appetiser, classically with a sweet mustard-dill sauce. The cure firms the flesh and concentrates flavour without any heat or smoke — the name derives from the medieval Scandinavian practice of burying (grav) salted salmon. Because it is never cooked, gravadlax demands sushi-grade fish from safe sources and impeccable hygiene; the salt and sugar inhibit many microbes but not all. Its silky texture and fresh dill perfume are unmistakable.