Gravlax, take two

My second batch of gravlax was ready this morning (after having spent 1.5 days in the fridge) and this time it is more successful. I actually followed the recipe this time and so the amount of salt and sugar is just right I think. And I didn't go nuts with the dill this time -- I didn't use the stems and went easy with the leaves -- and so the fish flavour is still there mostly. And all the oils are still in the flesh, so when I cut it into slices they are gleaming and shiny! Very appealing. Yum.. Though, I can taste that the side of the fish touching the marinade is saltier than the skin side, so I wonder if next time I should pack both sides with the marinade.

I also bought some capers. This is a small jar, $3 CAD, and are capers packed with rock salt. To use, I washed them under running water, and soaked them in some more water overnight in a bowl. This way they are not so salty when I eat them with my gravlax.

I think if/when Marco's party comes along and it's a potluck, I'll make 1.5lb of this stuff.

Oh.. also turns out this way to curing fish can also be applied to other types of fish. For example, there are recipes for curing halibut here and here.