Gravlax is salt-cured salmon popular in Scandinavian cuisine. Some, like this one, are made with vodka.
I'm a salt freak, so the saltyness of this doesn't bother me so much, it was very good. If you don't like too much of the salty flavor I would suggest putting the salmon in cold water for an hour or so after curing which will dissolve some of the salt. I served each piece on a cucumber slice, with goat cheese, and a few mini capers on top each. - 27 Jan 2008 (Review from Allrecipes US | Canada)
This was good, but it was a bit too salty. I'm not sure how to solve that issue since the salmon has to be cured....any suggestions? - 23 Feb 2002 (Review from Allrecipes US | Canada)
Simple and easy! Very flavourful. Can be made with any fish. - 07 Jan 2002 (Review from Allrecipes US | Canada)