Gravlax
Gravlax has always been featured on chef Christer Larsson's menus, first at New York City's Aquavit when he was the executive chef there, and now at his own restaurant, Christer's. In the days before refrigeration, Swedes buried cured salmon in the ground to keep it through the long winter; hence the name gravlax, Swedish for "salmon from the grave." Amazing Seafood Recipes
September 1998