Gravlax

So I decided to try a no-cook recipe for "gravlax", which is a kind of preserved (cured) salmon. This is a Scandinavian dish.. According to a web site, apparently in the days before refrigeration, Swedes used to bury cured salmon in the ground to preserve it through the long winter; hence the name gravlax -- "salmon from the grave".

Its not hard to make really -- as I said this is a no-cook recipe. All you need is to cure the salmon with a mixure of salt, sugar, white peper, corriander seeds, and dill.. While I read my Le Cordon Bleu recipe book, there are ther recipes online like this one and this one. I just tried it, and I think I get the hang of it, but I over-salted it. :)