In our half-Danish home the holiday season is not complete without making gravlax. It's an ideal addition to a party menu, since it's remarkably easy to prepare - all you need is time. Once the salmon is cloaked in sugar, salt and herbs, it's left to cure in the refrigerator for 2-3 days. The only requirement before serving is to remove the brine and slice the fish. This is my version of gravlax which has been tweaked over time. For extra flavor I add fennel fronds and powder to the dill marinade. The peppercorns and fennel seeds are woken up by toasting them before grinding for the rub. Then I like to keep it Nordic by sprinkling Akavit over the fish before it's exiled to the refrigerator to do its curing. - TasteFood

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