Gravlax

This is nothing more than a pickled salmon. The name (and the recipe) stems from a time before refrigeration, when Scandinavians used literally to bury the fish in the frozen ground. The proportions given in this recipe are Jane Grigson’s, and they provide a good rule of thumb. Ask the fishmonger to sell you a tail piece of salmon weighing slightly less than 1 kg — the proportions given here are perfect for a piece weighing 1½-2 lb. Get him to slice it lengthways in half and remove the back