Add 1 cup of dry, chopped watercress leaves and 1 tablespoon lemon juice to 1 cup mayonnaise. Add 2-3 teaspoons horseradish to 1 cup mayonnaise or sour cream. Add fresh chopped dill, too. Gravlax is a Scandinavian preparation in which salmon is cured but essentially raw. Curing with a salt-sugar mixture is very simple, but plan on two to three days of curing for the salmon to develop an opaque look and firm texture.
Slice gravlax very thin, using a very sharp, thin-bladed knife.
He recommends serving gravlax with toasted rye bread triangles, chopped egg yolk and whites, rinse and drained capers, minced red onions, cornichons, cured olives, and pepperoncini. Kosher salt 4 tablespoons peppercorns, cracked 2 bunches fresh dill, chopped Juice of 1 lemon 3-4 pound salmon fillet, with skin Combine sugar, salt and pepper and mix well. Place salmon fillet on top, skin side down. Wrap salmon in plastic wrap and place on a baking sheet or plate. Flesh will turn opaque and slightly firm and a pool of liquid will form.