"Grave salmon." Fillets of salmon are rubbed with blood to accentuate the red colour and then salted, seasoned with dill and sugar and pressed under a board and weight in a cold place. The fillets are then washed and dried ready for serving. They were originally called "grave salmon" because they were cured in underground cellars in which they were "buried." Generally, gravlaks is served with a sauce of dill and mustard.
