Try this gravlax and let the good times be-gin, Ricardo, April 4

No wonder Ricardo thinks “gravlax is so misunderstood.” What he presents is basically a salmon ceviche, rather than the real thing.

Real Swedish/Norwegian gravlax is made with only four ingredients aside from the salmon: salt, sugar, cracked black pepper and dill. The salmon fillet is cut in half and each side is coated with a heavy layer of a mixture of salt and sugar in equal proportions with some added pepper. A thick layer of dill weed is spread on one of the two sides and the second side is placed on top, flesh side down, making a salmon sandwich.

This sandwich is put in a dish and refrigerated for 48 hours, turned every 12 hours. Lightly clean off the remaining salt, pepper and dill, wrap the sandwich in aluminum foil and let it rest overnight in the refrigerator. You now have real, genuine Swedish/Norwegian gravlax, which lasts for up to a week refrigerated.