Also referred to as ‘Gravlax’ and ‘Gravad lax’, this is a Scandinavian speciality, and always on a smorgasbord buffet. A whole fillet of Salmon is covered with a mix of fresh dill, sugar, salt and peppercorns, tightly wrapped in cling film, and weighted down. It is then refrigerated for 2 days turning 3-4 times, before being thinly sliced and served – traditionally with a mustard sauce. Thicker slices can also be pan-fried, and the recipe also works with Mackerel.