Gravlax, graved lax, or gravlox, refers to the Scandinavian custom of marinating fillets of salmon with salt and dill—pressing them together under a weight of ice and snow, as a way of preserving the prized fish for the winter. The modern version is made using a salmon fillet marinated in dill, salt, sugar, and spices pressed together with another fillet for two days. The cured fillet is then sliced and served as you would salmon. Some modern gravlax is made from smoked salmon seasoned with dill, sugar, and spices. Acme’s Gravlax is made in this way using smoked salmon.