My mom has been making this regularly for about a year. Absolutely delicious! Fresh fish, salt sugar and a lot of dill. Or juniper berries. I'd have to check but I think she says she cures it for three days.

I've been making my own for several years now, ever since I found the recipe/method on the Cooking For Engineers blog. Be sure to read all of the numerous comments posted - you'll learn more than you ever imagined...

Here is a link that might be useful: Gravlax Recipe

I used to make this ages ago. The only tip I can pass on is to take little taste samples when you're getting close to the end of the cure. I did mine for 3 days, but I found that sometimes it was too salty, sometimes it was a bit undercured. So I took tiny samples close to 3 days so I could adjust for differences in the salmon and how the cure penetrated.

Cheryl