Which fish is used in the dish 'gravlax' (or 'gravadlax')?
Gravlax same method of curing can be employed for any fatty fish, but salmon is the most commonly used. Gravlax can be cured with salt, dill, and beetroot, and it is often eaten on rye bread. Gravlax Gravlax (gravad lax) or gravlaks is a Nordic dish consisting of raw salmon, cured in salt, sugar, and dill. Gravlax is usually served as an appetizer, sliced thinly and accompanied by "hovmästarsås" (literally "maitre d'hôtel sauce", also known in Sweden as "gravlaxsås" and in Denmark as "rævesovs", literally "fox sauce"), a dill and mustard sauce, either on bread or with boiled potatoes. During the
Dill and seafood in Sweden, for example gravlax and various herring pickles, among them the traditional sill i dill (literally "herring in dill"). In contrast to the various fish dishes flavoured with dill, there is also a traditional Swedish dish called dillkött, which is a meaty stew flavoured with dill. The dish commonly contains either pieces of veal or lamb that are boiled until tender and then served together with a vinegary dill sauce. Dill seeds may be used in breads or akvavit. A newer, non-traditional use of dill is paired up with chives as a flavouring of potato chips. This