One pack contains 200g of dill cured salmon  Can be served with a traditional mustard and dill sauce Each pack will serve 3-4 people Gravad as in grave, and lax as in \'what they call salmon in Scandinavia\'. So gravad lax means ’salmon from the grave’ - or salmon buried in the ground, for that’s how this technique was first implemented oooh about 5,000 years ago, with the special ingredient of huge quantities of dill to act as a sort of coffin around the salmon. The dill ’cured’ the salmon and thus preserved it. Making gravad lax these days no longer requires a spade, but it still tastes delicious. Mustard & dill sauce is a favourite dressing for this fish, available in most good supermarkets.