Gravlax
by infamouscookery
This weekend we tried a somewhat unusual gravlax recipe. Historically, gravlax was made by burying salmon in salty beach sand and leaving it to cure/rot. Instead of doing that, we tried the recipe posted here on a 0.6 lb fillet of salmon.
A fillet of salmon, dill, thin lime slices, and a mixture of salt and sugar.
The salmon is first rubbed with the salt/sugar mix, then topped with dill and limes.
After cutting the fillet in half, you make a “fish sandwich” with fish on the outside and toppings on the interior. The wrapped packet then goes into the refrigerator for 2-7 days.
Finished gravlax, sliced thin after aging 3 days under a weight.
Infamous Cookery 
So now you cook it?…and one cures meat one serves serves to others one doesn’t ‘rot’ it…my God man!
Well, that’s the historic Swedes for you, rotting their meat in salty sand because it was a good way to preserve some calories. I think I prefer the refrigerator.