Cured salmon ('gravad lax') – recipe
Cured salmon, 'gravad lax' or 'gravlax', is a marinated salmon dish and along with smoked salmon it's hugely popular on the Swedish smorgasbord. It is often served with a mustard sauce called 'Hovmästarsås'.
Keep in mind that salmon should be frozen for 72 hours beforehand to kill any parasites. However, you can also cure it and freeze it afterwards. This is great if you are planning a big dinner and want to prepare a couple of days ahead.