Gravlax

Scandinavian raw salmon dry-cured in a mixture of salt, sugar and dill, sometimes seasoned with pepper or aquavit. The name comes from the Old Norse gräva (to bury), evoking the medieval method of preservation by fermentation under the sand. Thinly sliced and served with a mustard-dill sauce, it ranks among the cold classics of Nordic buffets and the Scandinavian gastronomy of palace hotels.