cooking, medieval style

So yeah I made gravlax, my favorite dish ever. You basically cover salmon with sugar and salt, and leave it for a couple of days. I used four tablespoons of sugar, and four tablespoons of salt, for every kilo of salmon. I let it sit for 48 hours, which was a little short. Next time I'll leave it for another day.

Spice-wise I made two versions: One was super traditional using black pepper, allspice, and enormous amounts of fresh dill. The second one had fresh ginger, lime, coriander seeds, and black pepper. Both turned out good, but not great.

Here is a good step-by-step recipe with simple instructions.