New World Gravlax
This gravlax is a play on the traditional Scandinavian recipe. Thinly slice the finished salmon for canapés or layer it on warm grilled flatbread with a scattering of sliced sweet red onions, fresh salmon caviar and a dollop of good sour cream or crème fraîche. This salmon is also delicious used to make those wonderful old-fashioned tea sandwiches with fresh herb butter and thinly sliced cucumbers.
Make Ahead Tip: Cure for up to 3 days (Step 2). After curing and removing from the marinade, refrigerate the gravlax, wrapped in plastic, for up to 1 week.
2 lean meat