grav·lax (gräv läks)n. Raw, thinly sliced, cured salmon seasoned with dill and served usually as an appetizer. [Swedish : grava, to bury (from the original process of curing it in the ground); see ghrebh-2 in Indo-European roots + lax, salmon; see laks- in Indo-European roots.] |
gravlax [ˈgrævˌlæks], gravadlax
n
(Cookery) dry-cured salmon, marinated in salt, sugar, and spices, as served in Scandinavia
[from Norwegian, from grav grave (because the salmon is left to ferment) + laks or Swedish lax salmon]
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