The word gravlax comes from the Scandinavian word grav, which means "to bury", and lax, which is "salmon". Pre-refrigerators, Nordic fishermen would first salt and then bury the fish in sand above the high-tide mark, where it would dry out and ferment slightly. This rustic approach has fallen out of fashion, but by all means go and bury your fish at the beach รข€“ I would be hugely impressed. This is damn delicious with some horseradish cream on a bit of toasted sourdough or rye. It's also pretty good with scrambled eggs and chopped chives. Use it as you would smoked salmon.
from
http://www.stuff.co.nz/life-style/food-wine/recipes/90765720/Recipe-Beetroot-and-dill-gravlax-by-Sam-Mannering
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