Granted, most of those interpretations were pretty tasty; some were downright delicious. But there's an easy, understated beauty to the traditional recipe, which calls for nothing more than salt, sugar, fresh dill, and a salmon filet, that brings into focus both the miraculous nature of the dish and the rich essence of the fish itself. The first time I made gravlax at home I was shocked by how simple the process was. I rubbed the raw salmon all over with the curing ingredients, wrapped it in plastic, and left it in the refrigerator, and after just a few days it had transformed into a satiny, meltingly tender delicacy. The gravlax, sliced into thin, translucent slivers, has such a concentrated flavor that it needs little embellishment and is best served simply, atop knackebrod (a Swedish flatbread) with a garnish of chopped red onion and dill, or with a mustard-dill sauce known as Gravlaxsas, the more traditional accompaniment.