This gravlax is a play on the traditional Scandinavian recipe. Thinly slice the finished salmon for canapés or layer it on warm grilled flatbread with a scattering of sliced sweet red onions, fresh salmon caviar and a dollop of good sour cream or crème fraîche. This salmon is also delicious used to make those wonderful old-fashioned tea sandwiches with fresh herb butter and thinly sliced cucumbers. a
Ingredients
1 3-pound wild salmon fillet, bones removed, skin on
1/4 cup kosher or sea salt
3 tablespoons sugar
1 tablespoon freshly grated lemon zest
2 teaspoons freshly ground pepper
2/3 cup chopped fresh herbs, including tarragon, parsley, chives, mint and cilantro
1/3 cup good-quality tequila
