For best results, use a high-quality, very fresh salmon fillet, ideally skin-on for easier handling. Ensure even pressure during curing by placing weights on top. The gravlax will keep in the refrigerator for up to 5-7 days. Serve thinly sliced with a dill-mustard sauce, rye bread, or blinis.
Keyword salmon,gravlax,cured fish,gin,beetroot,appetizer,Nordic,seafood