Gravlax is a traditional Nordic dish of raw salmon cured with dill, salt, and sugar. This elegant preparation method transforms fresh salmon into a delicately flavored delicacy with a silky, buttery texture. The name comes from the Swedish words "grav" (grave) and "lax" (salmon), referring to the historical practice of fishermen burying their salmon in the sand above the high-tide line to ferment it.

The history of gravlax dates back to the Middle Ages when Scandinavian fishermen would preserve their catch by burying it in the ground with salt. Today's version is much more refined, developed during the early 20th century when refrigeration became common and the dish evolved from a preservation method to a culinary delicacy.

Making gravlax at home requires patience but is relatively simple. The key lies in using the freshest salmon possible and maintaining the right balance of salt, sugar, and dill. The curing process typically takes 48-72 hours, during which the salt draws out moisture while the sugar and dill infuse the fish with their flavors. The salmon is traditionally served with hovmästarsås, a mustard-dill sauce that perfectly complements the rich, cured fish.

While the classic dill-cured version remains the most popular, modern variations include additions like beetroot for color and earthiness, aquavit or gin for complexity, or citrus zest for brightness. Some chefs experiment with different herbs or add crushed juniper berries or pink peppercorns to the cure. The mustard sauce can also be customized with different types of mustard or additional herbs.

In Sweden, gravlax is a staple at holiday buffets and special occasions, particularly during Christmas and Midsummer celebrations. It's often served as an appetizer on thin slices of rye bread or crisp bread, garnished with fresh dill and lemon wedges. The dish is also popular for brunch and appears on many restaurant menus as part of the traditional Swedish smörgåsbord.

From a nutritional perspective, gravlax is rich in omega-3 fatty acids, protein, and vitamin D. A typical serving (about 100g) contains approximately 200 calories and provides essential nutrients beneficial for heart and brain health. However, due to its salt content, it should be consumed in moderation by those watching their sodium intake. As with any raw fish preparation, pregnant women, young children, and those with compromised immune systems should exercise caution. The dish is naturally gluten-free, though the accompanying sauce may contain gluten depending on the mustard used.