After reading this blog entry: http://alexrushmer.com/2010/12/juniper-and-dill-gravlax/ I started making my own Gravadlax a few weeks ago and I'm totally hooked, as is anyone who's tasted it. The cure I use is much like the one above: equal quantities of salt (I use 'sel de Guerande') and sugar (50/50 mix demerera/white), a few twists of white pepper, some juniper berries, a glug of gin and lots of fresh dill (today I used 40g). Then 3-4 days in the fridge depending on the thickness of the salmon fillets. So simple and yet so delicious What I find strange is that I keep reading that the cured salmon only keeps for about 4-5 days in the fridge whereas I thought the whole point of the process was to preserve the fish. If anyone has any ideas on this, I'd be happy to read them. That said, it has never lasted that long, but it would be good to know nevertheless.