Cured salmon (gravlax) recipe with horseradish cream

I’m a bit of a weirdo. I love the herby salty fragrant cure that sits atop salmon as it is “buried and cured”. Most recipes call for this to be scraped off before serving, but everyone who comes past my table knows I am not opposed to a bit of DIY, and people can do as they please – on or off, just like the salmon skin.

To that end, I use about half the amount of salt typically used in gravlax recipes, with the idea that the crust-like mixture will stay put. Please scrape it off thoroughly if you prefer.

The second herb and peppercorn topping can be added up to 3 hours before serving, provided the salmon is kept refrigerated.

You’ll need to start this recipe 2-3 days ahead.