Gravlax is a Scandinavian dish, based on fresh, raw, filleted salmon. Very tasty, it requires a simple preparation and a long maceration time. Serve it as an appetizer on bread croutons, or on a nice salad, accompanied by mustard sauce. It can be kept for 1 week in the refrigerator. – Salmon or trout fillet without skin (600g) – Spice mix for Gravlax 1. Place plastic wrap in the bottom of a dish. 2. Put half of the spices on the plastic wrap, place the fish on top and cover with the remaining spices. 3. Drizzle with ¼ cup of gin or vodka if desired, otherwise carefully close the wrap, place a weight on the fish (example 2 cans or a brick). 4. Place the dish in the refrigerator and let marinate for 24 to 30 hours. 5. Drain the fish from its water, rinse and scrape the spices under cold water and blot with paper towels before serving.