Gravlax is a traditional Swedish method for curing raw salmon with salt and sugar, originally for preservation, with the added benefit of infusing the fish with bright, herbal flavors. The process takes 2-3 days, but don’t let the recipe intimidate you – the steps are simple and most of the effort goes into knife work for removing the skin and slicing the fish. Be patient with yourself and use a freshly sharpened knife. <br /> <br />I selected wild sockeye salmon for this recipe, but you could also use king salmon. Talk with your fishmonger about options and seek out sustainable salmon. <br /> <br />Many gravlax recipes can be found; some flavor the salmon with spices like juniper, while others add heat with horseradish. My version is adapted from the techniques I learned reading Kitchen of Light: The New Scandinavian Cooking, by Andreas Viestad. For this recipe, I chose to keep it simple, flavoring the fresh salmon fillets only with salt, sugar, dill, and aquavit. The idea is to let the salmon be the star of the show. Aquavit is a Scandinavian spirit infused with the flavor of caraway, lemon peel, fennel, and aniseed. It lends a fresh, spiced note to the cured salmon, but you can substitute gin or leave it out all together. <br /> <br />Making your own gravlax rather than buying it in the store lets you control the ingredients, and the resulting flavor. In Kitchen of Light, Andreas Viestad writes, “There is an intrinsic generosity to making gravlax…In Scandinavia it is customary to invite guests to share it, or to give away some of it to your friends and neighbors.” I suggest serving it as part of a brunch spread with good rye bread and mustard sauce. You’ll be proud of your newfound skills in curing fish, and celebrate the accomplishment by sharing a meal with friends and family. <br />

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