Gravadlax

Gravadlax after 24 hours marinating - the weight referred to, below, hastens the marination process - the dark juice you see is a mixture of brown molasses sugar, whole grain mustard, and vodka, and the liquid the salt has drawn out of the fish itself. At this stage, you just flip it over to be skinside up, for the next twelve hours, and repeat the process, until it has been marinating for 72 hours. Then it is ready to slice thinly, and serve! P.S. A specialist food photographer would have made a more appetising job of the image, but I'm still learning :-)
Decades of Swedish friends serving me the most delicious marinated salmon, and I never thought to attempt making it ourselves - until earlier this month. Visiting friends staying with us for ten days, offered to "gravadlax" a side of fresh salmon we had.
Brown molasses-type sugar, fresh dill, coarse sea salt, crushed white peppercorns, and a middle-cut of salmon, (preferably wild?) and a half-cup of vodka or brandy, is all you need, with a dish to place it in, and a suitably sized weight - I used a cement breeze-block wrapped in a plastic bag, to weigh it down, and put it in the fridge. Turn over in the mixture every twelve hours for three days, and slice thinly and serve, with Dill and mustard sauce. For breakfast with a lightly poached egg and croissants, it takes some beating! I didn't say it was a diet food, did I? :-)