[grahv-lahks] 
| boned salmon, cured by marinating in sugar, salt, pepper, and other spices, esp. dill. |
| 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.] |