Graavilohi

Graavilohi (Finnish), Gravlax 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, a dill and mustard sauce, also known in Sweden as gravlaxsås, in Norway as sennepssaus,  and in Denmark as rævesovs, either on bread or with boiled potatoes.

During the Middle Ages, gravlax was made by fishermen, who salted the salmon and lightly fermented it by burying it in the sand above the high-tide line.

Fermentation is no longer used in the production process. Instead the salmon is "buried" in a dry marinade of salt, sugar, and dill, and cured for between twelve hours and a few days