When I was a little girl, like many of my friends, every summer I went to the village with my grandmother. Fresh air, a pumping station on an islet overgrown with reeds, a shallow river in which my friend and I caught fishlings and fed them to shabby cats and endless vegetable gardens. I remember delicious White Filling apples, carrots that could be pulled out from the ground and immediately eaten, raspberry bushes that grew instead of fences, and, of course, cucumbers, at first small, prickly, crispy, slightly bitter, then thick, with yellow spots, "for seeds" as grandma called them. At some point, before the grandmother reached the stage of "it is necessary to pickle everything", she made half sour pickles.
This fresh salmon gravlax is flavored with a hint of rosemary, oregano, basil, marjoram, and savory. Homemade gravlax has several great advantages compared to the store-bought version. Homemade gravlax is far less expensive, it doesn’t contain any additives and you can experiment with the flavor almost endlessly.
This fresh salmon gravlax is flavored with a hint of fennel, star anise, and dill. Homemade gravlax is not only far less expensive than the store-bought kind, but it also does not contain any additives. Once you know how to make your own, it’s very easy to experiment with lots of different flavor profiles.