Gravlax is one of the glories of Nordic cuisine, found throughout Scandinavia. The name is an abbreviated form of gravad lax, or buried salmon. As a means of preservation, the fish used to be cured underground, where it fermented slightly. Each Nordic country has its own style of curing the salmon, I have opted for the proportions most commonly used in Sweden, where sugar is king: two parts sugar to one part salt. Just make sure to use a coarse sea salt and not fine table salt, or the fish will turn out too salty. - Darra Goldstein <br /> <br />Reprinted with permission from Fire + Ice: Classic Nordic Cooking, by Darra Goldstein, copyright 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.

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