I want more gravlax!!!!!
Salmon dry-cured in salt and sugar, seasoned with dill and served usually thinly sliced as an appetizer.
Gravlax is a Danish dish based on very fresh salmon. There are two methods; one uses the acids in lemons or limes (like a ceviche), the other uses juniper berries and/or gin as a curative. Both recipes use salt, sugar and the acidic ingredient to 'cook' the fish. The salmon is first sliced very thinly and laid out on a serving dish where it is drizzled with lemon or lime juice or very occasionally a wine vinegar, sometimes using olive oil as well. Or, the whole pieces of fish is put in a non-reactive glass dish and smeared with salt, sugar, gin, and crushed juniper berries. Then it is sprinkled liberally with dill- lots of dill. The salmon is then covered with plastic wrap, weighed down and left to marinate in the refrigerator. Best results come from constant basting - every 6 hours or so over 48 hours. While the salmon has been in the fridge it has 'cooked' in the acids from the lemon or lime juice.
*info source from wikipedia*