Spice-Cured Salmon

Curing salmon with salt is one of the best methods I know of preparing fish for the table. Over the years I have strayed wildly from the original recipe, the famous Scandinavian gravlax that uses dill as a flavouring, and have cured salmon in a peaty Islay malt with fresh thyme, in green tea leaves and soy sauce, and also with flowers. Try this variation, using wild rather than farmed salmon if you can find it.