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Gravlax (Swedish: [ˈgrɑ̂ːvlakːs]) or graved salmon is a Nordic dish consisting of salmon that is cured using a mix of salt, sugar and dill. It is garnished with fresh dill or sprucetwigs and may occasionally be cold-smoked afterwards. Gravlax is usually served as an appetizer, sliced thinly and accompanied by hovmästarsås (literally 'maitre d'hôtel sauce', also known in Sweden as gravlaxsås , in Norway as sennepssaus , literally 'mustard sauce', in Denmark as rævesovs , literally 'fox sauce', in Iceland as graflaxsósa , and in Finland as hovimestarinkastike , literally 'butler sauce'), dill and mustard sauce, either on bread or with boiled potatoes.
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