Gravlax

What it really is

Gravlax is salmon cured with salt, sugar and dill, then sliced thinly and served cold. The curing firms the fish and seasons it throughout; it is not the same preparation as smoked salmon because smoke is not required. Swedish versions are commonly served with a mustard-dill sauce or on bread, but these accompaniments are not part of every recipe. The salmon remains the defining ingredient.

A fillet is covered with a measured cure and dill, then held under refrigeration while the salt and sugar draw moisture and season the flesh. Curing time and the balance of salt, sugar and herbs shape the texture and flavour. Once cured, the fish is scraped or wiped clean and cut into thin slices. Proper cold handling and a clear description of the curing method are essential for both quality and food-safety communication.

Gravad lax is a traditional Swedish preparation often served as part of a cold holiday spread, with potatoes, crispbread or mustard-dill sauce. Gravlax is a preserved preparation, but it is not shelf-stable: it must remain refrigerated. The exact accompaniments can change by meal and region.

How it's served

• Serve chilled in thin slices, often with mustard-dill sauce or crispbread.
• Keep refrigerated until service; do not imply that curing makes it shelf-stable.
• Present it as a cold fish course or part of a smörgåsbord.

How to write it on the menu

• State clearly that the fish is cured, not necessarily smoked.
• Disclose fish and any mustard in the sauce.
• Identify accompaniments separately and maintain appropriate cold handling.