There are many different recipes for making Gravlax, or Scandinavian cured salmon. Serve with thin slices of dark rye bread or with a mixed green salad.
Something else. I'm a salt freak, so the saltyness of this doesn't bother me so much, it was very good. If you don't like too much of the salty flavour I would suggest putting the salmon in cold water for an hour or so after curing which will dissolve some of the salt. I served each piece on a cucumber slice, with goat cheese, and a few mini capers on top each. - 29 Sep 2008
This was good, but it was a bit too salty. I'm not sure how to solve that issue since the salmon has to be cured....any suggestions? - 29 Sep 2008
Simple and easy! Very flavourful. Can be made with any fish. - 29 Sep 2008